Crab Rangoon Bombs (Printable Version)
Crispy golden pastry balls filled with savory crab and cream cheese mixture, ideal for gatherings.
# What You 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
# Directions:
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 out wonton wrappers on a clean surface. Place 1 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. Remove with slotted spoon and drain on paper towels.
05 - 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 and hit the hot creamy filling is basically pure happiness in food form
- They disappear faster than you can fry them so maybe double the batch if youre feeding actual humans
- The homemade version tastes infinitely better than restaurant versions and you control exactly what goes inside
02 -
- Overfilling these is the number one mistake because the filling will burst out during frying and then you just have messy hot oil and broken dreams
- Make sure every single edge is sealed tight or youll lose that precious filling into the oil which is tragic every single time
03 -
- Real lump crab is worth every penny but imitation crab works in a pinch and still gives you that sweet seafood flavor everyone loves
- If youre scared of deep frying you can brush these with oil and bake at 400 degrees for 12 to 15 minutes though they wont get quite as crispy