Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs offer a delightful twist on a classic appetizer, combining a crispy wonton exterior with a creamy crab and cream cheese filling. Perfectly bite-sized, they make an irresistible snack or party finger food that everyone will love.
Ingredients
- 12 wonton wrappers
- 1 cup cream cheese, softened
- 1/2 cup crab meat, shredded
- 1 tablespoon green onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg, beaten
- Oil for frying
Instructions
- Step 1: In a medium bowl, combine the cream cheese, crab meat, green onion, garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix until well blended.
- Step 2: Lay out the wonton wrappers on a clean surface. Spoon 1-2 teaspoons of the crab mixture into the center of each wrapper.
- Step 3: Brush the edges of each wonton wrapper with the beaten egg. Fold into a triangle or your preferred shape, pressing the edges firmly to seal tightly.
- Step 4: Heat oil in a deep pan over medium heat. Once hot, carefully place the wonton bombs into the oil and fry until golden and crispy, about 3-4 minutes.
- Step 5: Remove the fried rangoon bombs with a slotted spoon and drain on paper towels to remove excess oil. Serve warm.
Tips & Variations
- For a healthier option, bake the bombs at 375°F (190°C) for 15-20 minutes until golden instead of frying.
- Substitute crab meat with finely chopped sautéed mushrooms and spinach for a vegetarian version.
- Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
- Use different dipping sauces like sweet chili, soy sauce with sesame seeds, mustard sauce, or sriracha mayo to complement the flavors.
Storage
Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Crab Rangoon Bombs ahead of time?
Yes, you can prepare and assemble the bombs a day in advance. Keep them refrigerated in an airtight container and fry or bake them just before serving.
What can I use if I don’t have wonton wrappers?
If you can’t find wonton wrappers, you can use small flour tortillas or phyllo dough, though the texture will differ slightly. Wonton wrappers provide the best crispy crunch.
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Crab Rangoon Bombs Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
Description
Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring crispy wonton wrappers filled with a creamy mixture of cream cheese, crab meat, and flavorful seasonings. Perfectly golden and bite-sized, these bombs are ideal for parties, casual dinners, or any gathering where finger foods shine. Combining a rich, smooth filling with a crunchy exterior, they offer a satisfying texture and memorable taste.
Ingredients
Filling
- 1 cup cream cheese, softened
- 1/2 cup crab meat, shredded
- 1 tablespoon green onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Assembly
- 12 wonton wrappers
- 1 egg, beaten (for sealing)
Cooking
- Oil for frying
Instructions
- Prepare the filling: In a medium bowl, combine softened cream cheese, shredded crab meat, finely chopped green onion, minced garlic, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth.
- Assemble the Rangoon Bombs: Lay out the wonton wrappers on a clean surface. Spoon 1 to 2 teaspoons of the crab mixture into the center of each wrapper, ensuring not to overfill to allow easy sealing.
- Seal the wrappers: Brush the edges of each wonton wrapper with the beaten egg to act as glue. Fold the wrapper into a triangle or your desired shape, then press the edges firmly to seal, making sure there are no gaps to prevent filling leakage during frying.
- Heat the oil: Pour enough oil into a deep pan to submerge the Rangoon Bombs halfway. Heat the oil over medium heat until it reaches about 350°F (175°C), ensuring it is hot enough to fry but not smoking.
- Fry the bombs: Carefully lower the sealed Rangoon Bombs into the hot oil using tongs or a slotted spoon. Fry them for 3 to 4 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Drain excess oil: Remove the fried Rangoon Bombs from the oil and place them on a plate lined with paper towels. This will absorb any remaining oil and keep them crisp.
- Serve: Serve the Crab Rangoon Bombs warm with your choice of dipping sauces such as sweet chili sauce, soy sauce, mustard sauce, or sriracha mayo.
Notes
- You can substitute crab meat with a vegetarian filling like sautéed mushrooms and spinach for a vegetarian version.
- For a healthier option, bake the Rangoon Bombs in a preheated oven at 375°F (190°C) for 12-15 minutes or until golden and crispy.
- Prepare the bombs ahead of time and refrigerate them in an airtight container for up to 24 hours before frying or baking.
- Be careful not to overfill the wonton wrappers to prevent leaking during cooking.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your crab meat and soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American (Asian-inspired)
Keywords: Crab Rangoon, Crab Rangoon Bombs, Wonton, Appetizer, Finger Food, Party Snack, Deep Fried Crab
