Crab Rangoon Bombs
Crispy and creamy Crab Rangoon Bombs filled with crab meat, cream cheese, and green onions, perfect for entertaining or cozy nights in.
Servings: 20 pieces
Calories: 120kcal
Ingredients
Filling
- 8 oz cream cheese, softened Creamy and rich, this forms the base of your savory filling.
- 1 cup cooked crab meat (or imitation crab), finely chopped Adds a seafood essence that elevates the flavor.
- 2 tbsp green onions, finely chopped Provides a burst of freshness and slight crunch.
- 1 tbsp soy sauce A play of umami that ties the filling together.
- 1 tsp Worcestershire sauce For depth and complexity in flavor.
- 1/2 tsp garlic powder A subtle kick that complements the creamy filling.
- 1/4 tsp ground black pepper Adds just the right amount of spice.
Wrapper & Coating
- 20 pieces wonton wrappers The perfect crispy vessel for your rich filling.
- 1 large egg beaten (for sealing) Helps seal the bombs beautifully.
- 1 cup all-purpose flour For a light coating before frying.
- 2 large eggs beaten Enhances the bonding of the breadcrumbs.
- 1 1/2 cups panko breadcrumbs For that irresistible crunchy texture.
Frying & Serving
- Vegetable oil (for deep frying) Ensures even cooking and crispy results.
- Sweet chili sauce (optional for serving) A sweet contrast to the savory bombs.
- Soy sauce (optional for serving) A classic dipping option perfect for enhancing flavor.
- Extra chopped green onions (optional for serving) For garnish and added freshness.
Instructions
Preparation
- In a mixing bowl, combine the cream cheese, chopped crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Mix these ingredients until smooth and well combined.
Shaping the Bombs
- Take a wonton wrapper and place a small spoonful of the creamy filling in the center. Brush the edges with the beaten egg, then fold and pinch the corners together to create a small pouch or rounded bomb shape.
- Make sure to seal tightly to prevent the filling from leaking out during frying. Repeat this process for all wrappers.
Coating
- To achieve that perfect crispy exterior, roll each filled wonton bomb in flour, dip it into the beaten eggs, and then roll it in panko breadcrumbs. Set them aside on a tray.
Frying
- Heat vegetable oil in a deep pan or fryer to about 350°F (175°C).
- Carefully place the bombs in batches into the hot oil and fry for about 2-3 minutes or until they turn golden brown and crispy.
- Use a slotted spoon to remove them and drain on a paper towel to absorb any excess oil.
Serving
- Sprinkle some extra green onions on top and serve hot with sweet chili sauce or soy sauce on the side.
Notes
For an extra flavorful filling, consider adding a dash of lemon or lime juice to brighten up the flavors. To store leftovers, let them cool completely, place them in an airtight container in the refrigerator for up to 3 days.