Why Make This Recipe
Crab Rangoon Bombs are a delightful twist on a classic appetizer. They are perfect for parties, game days, or a special treat at home. With creamy crab filling wrapped in a crispy shell, these bombs are sure to be a hit! Plus, they’re easy to make and fun to share with family and friends.
How to Make Crab Rangoon Bombs
Ingredients:
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cans lump crab meat, drained
- 1 cup imitation crab, flaked or chopped
- 3 green onions, finely sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt & pepper to taste
For the Wrapping:
- 1 package wonton wrappers or egg roll wrappers cut into squares
- Small bowl of water or beaten egg (for sealing)
For Frying:
- Vegetable oil (for deep or shallow frying)
Optional Dipping Sauces:
- Sweet chili sauce
- Soy sauce
- Spicy mayo
- Duck sauce
Directions:
Prepare the Filling:
In a large mixing bowl, combine softened cream cheese and mozzarella. Fold in the lump crab meat and the imitation crab. Add green onions, garlic powder, onion powder, Worcestershire sauce, soy sauce, and sugar. Season with salt and pepper. Mix until fully combined and creamy.Form the Bombs:
Lay out a wonton wrapper. Scoop 1 heaping tablespoon of filling into the center. Wet the edges with water or egg wash. Gather the corners together and pinch tightly to seal into a ball. Repeat until all filling is used.Fry the Bombs:
Heat oil to 350°F (175°C). Fry 4–6 bombs at a time until golden brown (about 2–3 minutes). Remove and drain on paper towels. Let cool briefly before serving because the inside will be very hot.
Methods (Cooking Variations):
- Deep Frying (Classic & Crispy): Produces the most authentic restaurant-style bomb. Enjoy a golden, crunchy outside with a gooey center.
- Air Frying (Healthier): Spray bombs with oil. Air fry at 375°F for 8–10 minutes, shaking halfway.
- Baking (Simplest): Brush with melted butter or oil. Bake at 400°F for 12–14 minutes until crispy and lightly browned.
How to Serve Crab Rangoon Bombs
Serve Crab Rangoon Bombs hot with your favorite dipping sauces like sweet chili sauce, soy sauce, spicy mayo, or duck sauce. They make a great appetizer or snack for any gathering!
How to Store Crab Rangoon Bombs
To store leftover Crab Rangoon Bombs, place them in an airtight container in the fridge. They will keep for about 2-3 days. For longer storage, consider freezing them before frying. To reheat, bake in the oven until warm and crispy.
Tips to Make Crab Rangoon Bombs
- Make sure the cream cheese is softened for easy mixing.
- Don’t overfill the wrappers to prevent them from breaking.
- Ensure the oil is hot enough before frying for a perfectly crispy exterior.
- Experiment with different cheeses or add more spices for extra flavor.
Variation
Feel free to add different ingredients to the filling, such as shredded carrots, bell peppers, or different herbs to suit your taste!
FAQs
1. Can I bake Crab Rangoon Bombs instead of frying?
Yes! You can bake them by brushing them with oil and placing them in the oven at 400°F for 12–14 minutes.
2. Can I use fresh crab meat?
Absolutely! Fresh crab meat adds great flavor. Just make sure to pick through it for any shells.
3. How can I make them spicier?
Add minced jalapeños or red pepper flakes to the filling for a spicy kick!
