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Delicious Crab Rangoon Bombs with crispy shell and creamy filling
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Crab Rangoon Bombs

A delightful fusion of flavors, these Crab Rangoon Bombs are crispy treats filled with creamy crab and cheese, perfect for any occasion.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Keyword: Appetizer, Crab Rangoon Bombs, Crispy Snacks, Party Food
Servings: 20 pieces
Calories: 150kcal

Ingredients

Filling

  • 8 oz cream cheese, softened The creamy base that ties the filling together.
  • 1 cup cooked crab meat (or imitation crab), finely chopped For that sweet, delicate crab flavor.
  • 2 tbsp green onions, finely chopped Adds a fresh crunch and vibrant color.
  • 1 tbsp soy sauce Enhances flavor without overpowering.
  • 1 tsp Worcestershire sauce Deepens the complexity of the taste.
  • 1/2 tsp garlic powder A dash of warmth that elevates the filling.
  • 1/4 tsp ground black pepper Balances the richness.

Coating and Frying

  • 20 pieces wonton wrappers The perfect vessel for our savory filling.
  • 1 large egg, beaten For sealing the bombs.
  • 1 cup all-purpose flour For coating, creating a crunch.
  • 2 large eggs, beaten Extra layer for crispiness.
  • 1 1/2 cups panko breadcrumbs Provides a delightful crunch.
  • Vegetable oil for deep frying Essential for that golden brown finish.

Serving Suggestions

  • Extra as needed chopped green onions For serving.

Instructions

Preparation

  • In a mixing bowl, combine the softened cream cheese, cooked crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Mix until smooth.

Assembly

  • Place a wonton wrapper on a clean surface and add a spoonful of the crab mixture in the center.
  • Brush the edges with the beaten egg and fold the wrapper over the filling, pinching the corners to seal.
  • Repeat until all wrappers and filling are used.

Coating

  • Roll each filled wonton in flour, then dip into beaten eggs, and finally coat in panko breadcrumbs.

Frying

  • Heat vegetable oil to 350°F (175°C) in a deep pan.
  • Fry the bombs in small batches for about 2-3 minutes until golden brown.
  • Remove with a slotted spoon and let drain on paper towels.

Serving

  • Serve hot, garnished with green onions and accompanied by sweet chili sauce and soy sauce.

Notes

Consider mixing in grated cheese or spices. For a healthier option, bake instead of frying.