Description

Crab Rangoon Bombs are an irresistible twist on the classic appetizer that transforms a simple snack into a golden, crispy delight. Perfectly crunchy on the outside and decadently creamy on the inside, these bite-sized bombs are packed with the rich flavors of crab meat, cream cheese, scallions, and a touch of seasoning. Whether you’re searching for quick breakfast treats, easy dinner appetizers, or new food ideas for gatherings, this easy recipe delivers in both taste and presentation. It’s a guaranteed crowd-pleaser and an absolute must-try for anyone who loves delicious finger foods with bold flavor.

Ingredients

1 cup imitation crab meat, finely chopped (or real crab)

8 oz cream cheese, softened

2 green onions, finely sliced

1 garlic clove, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

Salt and pepper to taste

12–15 wonton wrappers (or homemade dough)

1 egg, beaten (for egg wash)

1 cup breadcrumbs or panko (optional)

Oil for deep frying (vegetable or canola)

Instructions

Mix the crab meat, cream cheese, green onions, garlic, Worcestershire sauce, soy sauce, salt, and pepper in a bowl until well combined.
Place a spoonful of filling in the center of a wonton wrapper. Brush edges with egg wash.
Pinch edges together tightly to form a round bomb shape, ensuring no gaps.
(Optional) Roll the shaped bombs in breadcrumbs or panko for extra crispiness.
Heat oil in a deep pan to 350°F (175°C).
Fry 3-4 bombs at a time until golden brown, about 2-3 minutes per side.
Remove with a slotted spoon and place on paper towels to drain.
Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer