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Crab Rangoon Bombs

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These Crab Rangoon Bombs are a fun, bite-sized twist on the classic crab rangoon appetizer. Crispy on the outside with a creamy crab filling, these little bombs are perfect for parties or as a delicious snack. Dip them in sweet chili sauce for extra flavor!

Ingredients

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  • 1 cup crab meat (fresh or imitation, shredded)
  • 8 oz cream cheese, softened
  • 1/4 cup green onions, finely chopped
  • 1 garlic clove, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 package (14 oz) wonton wrappers
  • Vegetable oil for frying
  • Sweet chili sauce for dipping (optional)

Instructions

  • Prepare the filling:
    In a mixing bowl, combine the crab meat, cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, ground ginger, and black pepper. Stir until everything is well combined and the mixture is smooth.
  • Assemble the bombs:
    Lay the wonton wrappers flat on a clean surface. Place about 1 tablespoon of the crab mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with a bit of water, then fold the wrapper over the filling to create a triangle or pouch shape. Press the edges firmly to seal.
  • Fry the bombs:
    Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully drop the wonton bombs into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy. Remove the bombs from the oil and drain them on a paper towel-lined plate.
  • Serve:
    Serve the crab rangoon bombs hot with sweet chili sauce for dipping.

Notes

  • For a lighter version, you can bake the bombs at 375°F (190°C) for 12-15 minutes, or until golden and crispy.
  • If you prefer a spicier dip, try mixing sriracha sauce with the sweet chili sauce for a kick!
  • You can also add a little bit of shredded cheese to the filling for extra flavor and creaminess.

Nutrition

Find it online: https://deliceflash.com/crab-rangoon-bombs/