Crab Rangoon Bombs: Indulgent Bites for Homemade Delights Recipe
Introduction
Crab Rangoon Bombs are crispy, golden bites filled with a creamy, savory crab mixture. Perfect as an appetizer or snack, these homemade treats bring a delicious twist to classic crab rangoons that everyone will enjoy.
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
Instructions
- Step 1: In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until well blended.
- Step 2: Place a small spoonful of the mixture in the center of each wonton wrapper.
- Step 3: Moisten the edges of the wrapper with water and fold to seal, forming a triangle.
- Step 4: Heat oil in a deep pan to 350°F (175°C).
- Step 5: Fry the sealed wontons in batches until golden brown, about 3-4 minutes.
- Step 6: Remove and drain on paper towels before serving.
Tips & Variations
- For added flavor, sprinkle a little finely chopped fresh cilantro or chives into the filling.
- Use imitation crab if fresh lump crab is not available; just drain well to avoid excess moisture.
- Serve with sweet chili sauce or soy sauce for dipping.
- To make baking a healthier alternative, brush the wrapped wontons with oil and bake at 375°F for 12-15 minutes until crispy.
Storage
Store any leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 5-7 minutes to retain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze crab rangoon bombs before frying?
Yes, you can freeze the assembled and sealed rangoon bombs on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, increasing frying time by a minute or two.
What can I use if I don’t have wonton wrappers?
If wonton wrappers are unavailable, you can substitute with egg roll wrappers or phyllo dough, though cooking times and textures may vary.
PrintCrab Rangoon Bombs: Indulgent Bites for Homemade Delights Recipe
These Crab Rangoon Bombs are crispy, golden-fried wonton pockets filled with a creamy mixture of cream cheese, lump crab meat, and flavorful seasonings. Perfect as a delightful appetizer or party snack, they combine rich textures and savory flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 Crab Rangoon Bombs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese
Ingredients
Filling
- 8 ounces cream cheese
- 1 cup lump crab meat
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Wrapper and Frying
- 1 package wonton wrappers
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the filling: In a mixing bowl, combine the cream cheese, lump crab meat, finely chopped green onions, garlic powder, and Worcestershire sauce. Mix well until all the ingredients are fully incorporated and form a creamy mixture.
- Fill the wontons: Place a small spoonful of the crab and cream cheese mixture in the center of each wonton wrapper, ensuring not to overfill to allow proper sealing.
- Seal the wontons: Moisten the edges of each wonton wrapper with a little water, then fold the wrapper to form a triangle, pressing the edges firmly to seal and prevent leakage during frying.
- Heat the oil: Pour oil into a deep pan or fryer and heat it to 350°F (175°C). Use enough oil to allow the wontons to float freely while frying.
- Fry the wontons: Carefully place the sealed wontons into the hot oil in batches. Fry them for about 3-4 minutes or until they turn golden brown and crispy on all sides.
- Drain and serve: Remove the fried Crab Rangoon Bombs with a slotted spoon and place them on paper towels to drain excess oil. Serve warm as a tasty appetizer or snack.
Notes
- Make sure the oil is at the correct temperature before frying to ensure even cooking and prevent sogginess.
- You can substitute lump crab meat with imitation crab if desired, though fresh crab imparts the best flavor.
- To make sealing easier, keep wonton wrappers covered with a damp cloth to prevent them from drying out.
- Serve with sweet chili sauce or soy sauce for added flavor.
- Leftover filling can be refrigerated for up to 2 days but is best used fresh.
Keywords: Crab Rangoon, Crab appetizer, Fried wontons, Cream cheese crab bites, Party snacks, Asian-inspired appetizer
