These Crab Rangoon Bombs are a delicious twist on the classic crab rangoon, featuring a creamy, savory crab filling wrapped in a crispy wonton wrapper.
Whether fried or baked, these bombs are perfectly crispy on the outside and packed with flavor on the inside. Served with a dipping sauce, they make for an irresistible appetizer or party snack that’s sure to impress your guests.
Why You’ll Love This Recipe
These Crab Rangoon Bombs combine all the best elements of a classic crab rangoon but in a fun, bite-sized form.
The filling, made with cream cheese, crab meat, and savory seasonings like soy sauce and Worcestershire sauce, is smooth and rich.
The wonton wrappers turn golden brown and crispy, adding the perfect texture to every bite. Whether you choose to fry or bake them, they’re a crowd-pleaser!
Ingredient Highlights
Cream Cheese: Cream cheese forms the creamy base of the filling, providing a rich and smooth texture.
Crab Meat: Use cooked crab meat or imitation crab to give the bombs a seafood flavor that’s both savory and delicate.
Seasonings: Garlic powder, soy sauce, Worcestershire sauce, and lemon juice enhance the flavor of the filling, giving it a tangy, umami-packed punch.
Wonton Wrappers: These crispy wrappers encase the filling, providing the perfect crunch when fried or baked.
Pro Tips Before You Start
Don’t Overfill: Be careful not to overstuff the wonton wrappers. A little bit of filling goes a long way!
Seal the Wrappers Tightly: Make sure to pinch the edges of the wonton wrappers tightly to prevent any filling from leaking out while frying or baking.
Baking Option: For a lighter version, bake the bombs instead of frying them. Just make sure to brush them with oil to get that crispy texture.
Fry in Batches: If frying, do it in batches to ensure the bombs are evenly cooked and crispy on all sides.
How to Make Crab Rangoon Bombs
Step 1: Prepare the Filling
In a medium bowl, combine softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper.
Mix until fully combined and smooth.
Step 2: Assemble the Bombs
Place a wonton wrapper on a clean surface.
Spoon about 1–2 teaspoons of the filling into the center of the wrapper.
Wet the edges with water, then fold the corners together to form a sealed pouch. Pinch tightly to avoid any filling leakage.
Step 3: Fry or Bake the Bombs
To fry: Heat vegetable oil in a deep pan to 350°F (175°C).
Fry the bombs in batches for 2–3 minutes, or until golden and crispy. Remove and drain on paper towels.
To bake: Preheat the oven to 375°F (190°C).
Lightly brush the assembled bombs with oil and place them on a baking tray lined with parchment paper.
Bake for 12–15 minutes, or until golden and crispy.
Step 4: Serve and Enjoy
Let the Crab Rangoon Bombs cool slightly before serving.
Serve warm with sweet and sour sauce or spicy mayo for dipping.
Serving Ideas
These Crab Rangoon Bombs are perfect for serving at parties, as appetizers, or as a fun snack.
Pair them with a side of sweet and sour sauce or spicy mayo for extra flavor.
Serve them alongside fried rice, vegetable stir-fry, or dumplings for a delicious Asian-inspired meal.
For a lighter option, pair with a crisp green salad or steamed vegetables.
Storage
Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat in the oven at 375°F (190°C) for about 5 minutes to restore their crispiness.
These bombs can also be frozen for up to 1 month. Reheat them in the oven or fry them again for best results.
FAQs
Can I use frozen wonton wrappers?
Yes, you can use frozen wonton wrappers. Just make sure to thaw them before assembling the bombs.
Can I make these ahead of time?
Yes! You can prepare the bombs and freeze them before cooking. Just fry or bake them straight from the freezer when you’re ready to serve.
Can I make these vegetarian?
Yes, you can substitute the crab meat with chopped mushrooms or a vegetarian crab substitute for a meat-free version.
How can I make these spicier?
To make these bombs spicier, you can add a little bit of sriracha to the filling or sprinkle some red pepper flakes into the mixture.
Final Thoughts
These Crab Rangoon Bombs are the ultimate comfort food, combining crispy, crunchy wonton wrappers with a creamy, flavorful filling.
Whether you’re frying or baking them, they make the perfect appetizer for any occasion. The tangy dipping sauces elevate these bombs, making them irresistible!
Give these a try for your next party or family gathering and watch them disappear in no time!
Crab Rangoon Bombs
Ingredients
- 8 oz cream cheese softened
- ½ cup cooked crab meat or imitation crab, shredded
- 1 tablespoon green onions finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 package wonton wrappers
- Vegetable oil for frying or brushing if baking
Instructions
- In a medium bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix until smooth.
- Place a wonton wrapper on a clean surface. Spoon 1–2 teaspoons of filling in the center. Wet edges and fold to form a sealed pouch.
- Fry in oil at 350°F (175°C) for 2–3 minutes or bake at 375°F (190°C) for 12–15 minutes.
- Serve warm with sweet and sour sauce or spicy mayo.
Notes
- Filling Tip: You can make the filling a day ahead and refrigerate.
- Wonton Wrappers: Keep them covered with a damp towel while working to prevent drying out.
- Crab Meat Options: Both lump crab and imitation crab work well.
- Spicy Kick: Add a dash of sriracha or a pinch of cayenne pepper to the filling.
- Freezing Instructions: Freeze unbaked bombs on a tray, then transfer to a freezer bag. Bake from frozen at 375°F for 18–20 minutes.
