Name: Crab Rangoon Bombs: Indulgent Fried Crab and Cream Cheese Wontons Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 cup lump crab meat; 2 green onions, finely chopped; 1 teaspoon garlic powder; 1 teaspoon Worcestershire sauce; 1 package wonton wrappers; Oil for frying (vegetable or canola oil recommended)

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Introduction

Crab Rangoon Bombs are crispy, golden bites filled with a creamy blend of crab and cream cheese. Perfect as an indulgent appetizer or snack, these homemade delights bring restaurant-quality flavor right to your kitchen.

A wooden tray holds several golden brown crispy wonton cups, each filled with a creamy white and green mixture, topped with melted cheese and small pieces of chopped green onion scattered on top. Next to the wontons is a white bowl filled with clear orange-red dipping sauce, garnished with slices of red chili and green herbs floating inside. The surface under the tray is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese
1 cup lump crab meat
2 green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 package wonton wrappers
Oil for frying (vegetable or canola oil recommended)

Instructions

Step 1: In a mixing bowl, combine the cream cheese, lump crab meat, finely chopped green onions, garlic powder, and Worcestershire sauce. Mix well until all ingredients form a smooth, creamy filling.
Step 2: Place a small spoonful of the crab mixture in the center of each wonton wrapper, being careful not to overfill.
Step 3: Moisten the edges of each wonton wrapper with water, then fold to form a triangle. Press the edges firmly to seal, preventing any filling from leaking during frying.
Step 4: Heat oil in a deep pan or fryer to 350°F (175°C), making sure there is enough oil for the wontons to float freely while frying.
Step 5: Fry the sealed wontons in batches for 3-4 minutes, or until they are golden brown and crispy on all sides.
Step 6: Remove the fried Crab Rangoon Bombs with a slotted spoon and drain on paper towels to remove excess oil. Serve warm.

Tips & Variations

For extra flavor, add a small pinch of cayenne pepper or smoked paprika to the filling mixture.
Try baking the wontons at 400°F for 10-12 minutes as a lighter alternative to frying.
Use fresh crab meat if available for a more delicate texture and authentic taste.
Serve with sweet chili sauce or soy sauce for dipping to enhance the flavor.

Storage

Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F for 8-10 minutes to maintain their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds a pile of golden brown crispy wontons, each shaped like a small cup with bubbled, crunchy edges and a creamy light yellow filling in the center. Small green onion pieces are scattered on top of the wontons, adding a touch of green. To the upper right of the plate, there is a white bowl filled with dark soy sauce mixed with red chili flakes and more green onions on the surface. The whole scene is set on a white marbled texture, creating a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the crab and cream cheese filling a day in advance. Keep it refrigerated in an airtight container until you are ready to fill the wontons.

What oil is best for frying Crab Rangoon Bombs?

Vegetable or canola oil is recommended because they have a high smoke point and neutral flavor, which helps achieve crispy, golden results without overpowering the filling.