These Crispy Crab Rangoon Bombs are a tasty treat with a gooey filling that will make your taste buds dance! The crispy outside hides a delicious mix of crab and cream cheese.
You’re going to love how fun they are to eat! Just pop one in your mouth and enjoy the creamy goodness. Perfect for sharing at parties or just for a cozy night in!
Key Ingredients & Substitutions
Cream Cheese: This is the base for your filling and gives it that creamy texture. If you’re looking for lighter alternatives, you can use Neufchâtel cheese or a dairy-free cream cheese.
Crab Meat: Fresh crab adds the best flavor, but you can easily substitute with imitation crab if you want something more budget-friendly. Canned crab meat can work too, just be sure to drain it well.
Wonton Wrappers: While traditional wonton wrappers are perfect, you can use egg roll wrappers if you want larger bombs. Just cut them down to size if needed.
Vegetable Oil: This is essential for frying. You can use any high smoke point oil like canola or peanut oil. For a healthier option, consider baking them in the oven instead, though the texture won’t be quite the same.
How Do I Make Sure My Filling Stays Inside While Frying?
Keeping your filling securely sealed is crucial for a successful fried crab rangoon bomb. Here are some simple techniques to ensure everything stays put:
- Seal the edges tightly! After placing the filling, moisten the edges with water using your fingertip before pinching them closed.
- Make sure not to overfill the wrappers; too much filling can cause them to burst. A heaping teaspoon is just right.
- Fry in batches! Don’t overcrowd the oil, which can lower the temperature and cause the bombs to break apart.
By following these tips, your crab rangoon bombs will come out perfectly crispy and intact! Enjoy the fun and deliciousness of these tasty treats!
Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, finely chopped (can use imitation crab if preferred)
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground black pepper
For Wrapping:
- 1 package wonton wrappers (about 40 wrappers)
- Vegetable oil, for frying
For Serving:
- Sweet chili sauce or soy sauce, for dipping
How Much Time Will You Need?
This scrumptious recipe will take you about 20 minutes for preparation and another 10 minutes for frying. Altogether, you’ll be enjoying these delicious bites in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Creamy Filling:
In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, sesame oil, and black pepper. Mix everything together well until it’s creamy and smooth. This will be the tasty filling for your bombs!
2. Assemble the Bombs:
Lay out the wonton wrappers on a clean, flat surface. Place about 1 heaping teaspoon of the crab and cream cheese filling right in the center of each wrapper. Be careful not to overfill them!
3. Seal the Wrappers:
Using your fingertip, moisten the edges of each wonton wrapper with a little water. Gather the edges around the filling, pinching them closed tightly to form a little ball or “bomb.” Make sure there are no gaps to prevent any filling from leaking out while frying.
4. Fry the Crab Rangoon Bombs:
Heat vegetable oil in a deep skillet or fryer until it reaches about 350°F (175°C). Once hot, carefully drop in several crab rangoon bombs at a time, frying them until they’re golden brown and crispy. This should take about 2-3 minutes. Be sure to fry in batches to avoid crowding the pan!
5. Drain and Serve:
Using a slotted spoon, remove the fried bombs from the oil and let them drain on paper towels to remove any excess oil. This will keep them nice and crispy!
6. Enjoy Your Treats!
Serve these delightful crab rangoon bombs hot with sweet chili sauce or soy sauce for dipping. Enjoy the creamy goodness inside with that crispy exterior—every bite is a delight!
Enjoy your crispy and creamy crab rangoon bombs!
FAQ for Crispy Crab Rangoon Bombs
Can I Use Frozen Crab Meat?
Yes, you can use frozen crab meat! Just be sure to thaw it completely in the refrigerator before using it in the recipe. Drain any excess moisture to prevent the filling from becoming too watery.
How Can I Bake These Instead of Frying?
If you prefer a healthier option, you can bake them! Preheat your oven to 375°F (190°C). Place the assembled crab rangoon bombs on a baking sheet lined with parchment paper. Brush the tops lightly with oil and bake for about 15-20 minutes or until golden and crispy, flipping halfway through for even cooking.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, which will help maintain their crispiness.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the crab filling a day in advance and store it in the refrigerator. Just be sure to fill and fry the wontons when you’re ready to enjoy them for the best crispy texture.
