Crab Rangoon Bombs

Name: Crab Rangoon Bombs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
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)

Jessica Baker

Update : January 27, 2026

Crispy Crab Rangoon Bombs filled with creamy crab and cheese

why make this recipe

Crab Rangoon Bombs are a delicious twist on a classic appetizer. They are crispy on the outside and creamy on the inside, filled with real crab meat and cream cheese. Whether for a party or just a tasty treat at home, these bombs are sure to impress your friends and family. They are easy to make and perfect for dipping in your favorite sauces!

how to make 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)

Directions:

In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
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.
Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
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.

how to serve Crab Rangoon Bombs

Serve these Crab Rangoon Bombs hot, right after frying. They are perfect on their own or with a dipping sauce. A sweet and sour sauce or soy sauce pairs wonderfully with them. You can also serve them with a side of fresh vegetables for a nice crunch.

how to store Crab Rangoon Bombs

If you have leftovers, let them cool completely and then store them in an airtight container in the refrigerator. They are best eaten within 1-2 days. You can also freeze the uncooked bombs before frying. Just place the filled wrappers on a baking sheet until frozen, then transfer them to an airtight container. Fry them directly from the freezer when you’re ready to enjoy them!

tips to make Crab Rangoon Bombs

Make sure the cream cheese is softened to make mixing easier.
Seal the wonton wrappers tightly to avoid any leakage during frying.
Fry in small batches to keep the oil temperature consistent and ensure even cooking.
Experiment with different fillings, such as adding herbs or spices for extra flavor.

variation

You can try adding different ingredients to the filling, such as diced bell peppers for a crunch or a splash of hot sauce for a kick. Some people like to use shrimp instead of crab for a different taste.

FAQs

Can I bake these instead of frying?
Yes, you can bake them! Brush with oil and bake at 375°F (190°C) for about 15-20 minutes or until golden brown.

Can I use frozen crab meat?
Absolutely! Just make sure to thaw it and drain any excess water before using it in the recipe.

What can I serve with Crab Rangoon Bombs?
They go well with sweet and sour sauce, soy sauce, or even a spicy mayo. Fresh vegetables like cucumber and carrots also make a great side.