Crab Rangoon Bombs
These crispy Crab Rangoon Bombs are golden bites of creamy crab-filled goodness! Made with a savory blend of cream cheese, shredded crab meat, garlic, soy sauce, and green onion, each little pouch is sealed in a wonton wrapper and either baked or fried to perfection. Serve them hot with sweet chili sauce or spicy mayo for the ultimate appetizer or party snack!
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.