Introduction

Crab Rangoon Bombs are crispy, golden pockets filled with a creamy crab and cream cheese mixture. They make a perfect appetizer or snack that’s both flavorful and easy to prepare.

A white plate filled with golden brown, round fried balls piled up, some topped with small pieces of bright green chopped chives. The balls have a crispy, textured outside and one ball is cut open in front, showing a creamy white inside with small orange and white bits. A light brown sauce is visible on the plate beneath the fried balls. The background is a white marbled surface with soft blurred shapes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 wonton wrappers
1 cup lump crab meat (fresh or canned)
4 oz cream cheese (softened)
2 green onions (finely chopped)
1 tsp garlic powder
1 tsp soy sauce
Vegetable oil (for frying)

Instructions

Step 1: In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
Step 2: Place about one tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold over diagonally to form a triangle. Seal tightly.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Step 4: Fry the bombs in batches, about three to four at a time, until golden brown and crispy, approximately 3-4 minutes per side. Drain on paper towels before serving.

Tips & Variations

Substitute lump crab meat with canned if fresh is unavailable, but drain well to avoid sogginess.
Add a pinch of cayenne pepper or sriracha to the filling for a spicy kick.
Try baking instead of frying: place filled wontons on a baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 12-15 minutes until golden.
Use fresh garlic instead of garlic powder for a sharper flavor.

Storage

Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A white plate holds a stack of golden-brown fried balls with a crispy texture, each topped with small pieces of green herbs. One ball is cut open, revealing a soft, white inside mixed with bits of orange, showing a creamy and tender filling. The balls are round and slightly uneven in shape, all closely packed together on the plate, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance and kept refrigerated. Just keep it well covered to prevent it from drying out.

Can I freeze the Crab Rangoon Bombs?

Yes, after assembling but before frying, place the bombs on a baking sheet and freeze until solid. Then transfer to a freezer bag. Fry directly from frozen, adding a minute or two to cooking time.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

Delicious and crispy Crab Rangoon Bombs made with lump crab meat and cream cheese, perfectly seasoned and deep-fried in wonton wrappers for a golden, crunchy appetizer that’s bursting with flavor.

Author: Toney
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 Crab Rangoon Bombs 1x
Category: Appetizer
Method: Frying
Cuisine: American-Chinese

Ingredients

Scale

Crab Rangoon Bombs Ingredients

12 wonton wrappers
1 cup lump crab meat (fresh or canned)
4 oz cream cheese (softened)
2 green onions (finely chopped)
1 tsp garlic powder
1 tsp soy sauce
Vegetable oil (for frying)

Instructions

Prepare the filling: In a mixing bowl, combine softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix thoroughly until all ingredients are well incorporated into a creamy, flavorful filling.
Assemble the bombs: Place about one tablespoon of the crab and cream cheese filling in the center of each wonton wrapper. Moisten the edges of the wrapper with a little water, then fold it diagonally to form a triangle, pressing the edges firmly to seal tightly and prevent any filling from leaking during frying.
Heat the oil: In a deep skillet, pour vegetable oil to a depth suitable for deep frying and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure perfect frying temperature.
Fry the bombs: Carefully place 3 to 4 Crab Rangoon Bombs in the hot oil in batches to avoid overcrowding. Fry each batch for approximately 3 to 4 minutes on each side until they become golden brown and crispy. Use a slotted spoon to turn them and ensure even cooking.
Drain and serve: Remove the cooked bombs from the oil and place them on paper towels to drain excess oil. Allow them to cool slightly before serving to enjoy the perfect crispy texture with a warm, savory interior.

Notes

Use fresh crab meat for the best flavor, but canned crab works well too.
Ensure cream cheese is softened for easy mixing.
Keep the wonton wrappers covered with a damp cloth while assembling to prevent them from drying out.
Maintain the oil temperature to avoid greasy or undercooked rangoon bombs.
Serve with sweet chili sauce or soy sauce for dipping.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Wonton appetizers, Deep fried crab, Cream cheese crab appetizer, Crispy crab wontons