Crab Rangoon Bombs Recipe

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Golden, crispy on the outside and creamy, savory on the inside—Crab Rangoon Bombs are the perfect bite-sized treat that brings restaurant-quality flavor right into your kitchen. These delightful morsels are inspired by the popular Chinese-American appetizer, but with a fun, modern twist. Instead of folding the filling into traditional wonton wrappers, we shape them into plump, round bombs and fry them to a perfect crunch. Each bite bursts with the creamy combination of crab, cream cheese, and just the right hint of scallions and spices.

Ideal as a party snack, appetizer, or finger food for movie nights, Crab Rangoon Bombs are both comforting and addictive. The crispy outer shell gives way to a gooey, flavorful center that’s packed with a balance of sweetness from crab meat, richness from cream cheese, and a pop of freshness from green onions. Whether you’re hosting guests or just treating yourself, these bombs are guaranteed to vanish fast—so make plenty!

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Ingredients for Crab Rangoon Bombs Recipe

• 1 cup imitation crab meat, finely chopped (or use real crab for a richer taste)
• 8 oz cream cheese, softened
• 2 green onions, finely sliced
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon soy sauce
• Salt and pepper, to taste
• 12-15 wonton wrappers (or homemade dough for a thicker crust)
• 1 egg (for egg wash)
• 1 cup breadcrumbs or panko (optional, for extra crunch)
• Oil for deep frying (vegetable or canola)

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Step 1: Prepare the Filling

In a medium mixing bowl, combine the chopped crab meat, softened cream cheese, sliced green onions, minced garlic, Worcestershire sauce, soy sauce, and a pinch of salt and pepper. Mix everything together thoroughly until you achieve a smooth, well-blended mixture. The filling should be creamy but not runny—adjust with more cream cheese if needed for thickness.

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Step 2: Shape the Bombs

Take a wonton wrapper and place a spoonful of the filling in the center. Lightly brush the edges with the beaten egg to help it seal. Pull the corners of the wrapper together and pinch all edges tightly, shaping it into a round “bomb” or teardrop-like shape. Make sure there are no open seams to avoid leaking during frying.

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Step 3: Coat (Optional)

For an extra crispy texture, roll each sealed bomb in breadcrumbs or panko after shaping. This step is optional but highly recommended for those who love a good crunch.

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Step 4: Heat the Oil

In a deep skillet or frying pan, pour in enough oil to submerge the bombs (about 2-3 inches deep). Heat the oil to 350°F (175°C). Use a thermometer if available, or test by dropping a small piece of wrapper in—it should sizzle immediately.

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Step 5: Fry to Perfection

Carefully drop 3–4 bombs into the hot oil at a time to avoid overcrowding. Fry them for about 2–3 minutes per side or until golden brown and crispy. Use a slotted spoon to remove and transfer to a paper towel-lined plate to drain excess oil.

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Step 6: Serve Hot

Crab Rangoon Bombs are best served fresh and hot. Pair them with sweet chili sauce, soy sauce, or your favorite dipping sauce for the ultimate snack or appetizer experience.

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Estimated Nutrition

(Per piece, based on a batch of 12 and using imitation crab & wonton wrappers)

• Calories: 110 kcal
• Protein: 3 g
• Fat: 8 g
• Carbohydrates: 7 g
• Sugar: 1 g
• Fiber: 0.5 g
• Sodium: 170 mg

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Frequently Asked Questions

1. Can I use real crab meat instead of imitation crab?

Absolutely! Real crab meat offers a sweeter and more delicate flavor. Just make sure it’s well-drained and shredded.

2. Can I bake instead of fry them?

Yes, bake at 400°F (200°C) for 15–18 minutes, flipping halfway. Brush with oil for a crispy finish.

3. What dipping sauce goes best with these?

Sweet chili sauce, sriracha mayo, soy sauce with sesame oil, or even honey mustard pairs wonderfully.

4. Can I make these ahead of time?

Yes, shape them a day ahead and keep refrigerated or freeze them for longer storage.

5. How do I prevent them from bursting during frying?

Seal tightly with egg wash and avoid overfilling. Also, maintain consistent oil temperature.

6. Are they gluten-free?

Not as-is. Use gluten-free wrappers and tamari instead of soy sauce to make them gluten-free.

7. Can I air fry these?

Definitely! Air fry at 375°F (190°C) for 10–12 minutes, lightly spraying with oil for an even crisp.

8. What can I use instead of wonton wrappers?

You can use spring roll wrappers or even make your own simple dough with flour and water.

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