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Crab Rangoon Bombs

Crispy on the outside and creamy on the inside, these Crab Rangoon Bombs are a delightful appetizer filled with real crab meat and cream cheese, perfect for any gathering.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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)

Instructions

  1. In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
  2. 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.
  3. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
  4. 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.

Notes

Serve these bombs hot with dipping sauces like sweet and sour or soy sauce. They can also be frozen uncooked and fried directly from the freezer when ready to enjoy.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
  • Diet: Seafood

Nutrition

  • Serving Size: 3 bombs
  • Calories: 220
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 40mg

Keywords: Crab, Appetizer, Fried, Wontons, Sea Food