Crab Rangoon Bombs (Printer-Friendly)
Crispy golden pastry balls with creamy crab and cheese filling. A crowd-pleasing appetizer ready in 40 minutes.
# What You'll 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 sealing
→ 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
# How to Make It:
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 wonton wrappers on a clean surface. Place a tablespoon of filling in the center of each wrapper. Brush edges with beaten egg, gather corners together to form a ball, and pinch to seal completely.
03 - Heat oil in a deep pot or fryer to 350°F.
04 - Fry bombs in batches of 3–4 for 2–3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
05 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and garnish with chopped chives or green onions if desired.
# Expert Advice:
01 -
- That moment when you bite through the crispy shell into the hot, creamy filling is absolute magic
- They disappear faster than you can fry them, so you might want to make a double batch
02 -
- Overcrowding the oil drops the temperature too fast, leaving you with greasy, sad bombs instead of crispy ones
- Any gaps in the sealing will cause oil to seep inside and ruin the creamy filling, so pinch those edges like your life depends on it
03 -
- Work with one wrapper at a time and keep the rest covered, or they will dry out and tear when you try to fold them
- Let the fried bombs rest for about 60 seconds before serving so the filling cools slightly but stays molten