Crab 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
Scale
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
