Crispy Crab Rangoon Bombs (Printable)

Golden, bite-sized pouches filled with creamy crab and cheese blend for ultimate crunch.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, fresh or canned, drained and picked over
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp salt
11 - 1 tsp lemon juice

→ Bombs

12 - 20 wonton wrappers
13 - 1 egg, beaten for sealing
14 - Vegetable oil for frying

→ Garnish

15 - Chopped chives or green onions
16 - Sweet chili sauce for dipping

# How to Make It:

01 - In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, pepper, salt, and lemon juice. Mix until smooth and well blended.
02 - Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of the filling into the center. Brush the edges of the wrapper with beaten egg.
03 - Gather the corners of the wrapper and pinch tightly to seal, forming a small pouch or bomb. Repeat with remaining wrappers and filling.
04 - Heat 2-3 inches of vegetable oil in a deep saucepan or fryer to 350°F.
05 - Fry the bombs in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm, garnished with chopped chives or green onions and with sweet chili sauce for dipping.

# Expert Advice:

01 -
  • They fry up in under three minutes so you can feed a hungry crowd without being stuck in the kitchen all night
  • The filling can be made ahead and stored in the fridge for up to two days making party prep incredibly stress free
02 -
  • The oil temperature is absolutely everything too low and they will be greasy too high and they will burn before the filling heats through
  • Never walk away from the hot oil even for a second these cook incredibly fast and can go from perfect to burned in the blink of an eye
03 -
  • Work in assembly line style with all your ingredients prepped and ready before you start filling the wrappers
  • Use kitchen shears to snip any excess wrapper dough at the top for a neater appearance before frying

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