Crab Rangoon Bombs (Printable Version)
Crispy wonton balls stuffed with savory crab and cream cheese filling. A crowd-pleasing appetizer ready in 40 minutes.
# What You Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely sliced
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 white pepper
10 - 1/2 tsp kosher salt
→ Assembly
11 - 1 package (16 sheets) wonton wrappers
12 - 1 large egg, lightly beaten
→ For Frying
13 - 4 cups neutral oil (vegetable or canola)
→ Optional Garnish
14 - Sweet chili sauce for dipping
15 - Chopped fresh chives or green onions
# Directions:
01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, white pepper, and salt in a mixing bowl. Mix until smooth and evenly incorporated.
02 - Lay out wonton wrappers on a clean surface. Place a tablespoon of filling in the center of each wrapper.
03 - Brush the edges of each wrapper with beaten egg. Gather the corners and edges together to form a ball, pinching to seal completely.
04 - Heat oil in a deep pot or fryer to 350°F.
05 - Fry the bombs in batches of 3–4 at a time for 2–3 minutes or until deep golden brown and crisp. Do not overcrowd the pot.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and optional garnish.
# Expert Tips:
01 -
- The contrast between shattering crispy shell and cool creamy filling is absolutely addictive
- These freeze beautifully before frying so you can always have party food ready in 15 minutes
02 -
- Moisture is your enemy so make sure the crab is well drained or the filling will be too loose to stay inside the wrappers
- Get your oil to the right temperature before you start frying because trying to judge heat by eye leads to disappointing results
03 -
- Freeze unbaked bombs on a baking sheet first then transfer to a bag so they do not stick together
- Fry straight from frozen adding an extra minute to the cooking time