Save These crispy crab rangoon bombs feature a golden, crunchy wonton wrapper filled with a creamy blend of lump crab meat, cream cheese, and aromatic seasonings. Each bite delivers a satisfying contrast between the crisp exterior and smooth, savory filling. Quick to prepare and even quicker to disappear at gatherings.
Last summer my friend Dana brought these to a rooftop gathering and I literally couldnt stop eating them. The wrappers shatter when you bite down and then this cool creamy filling hits you all at once. Everyone kept asking what was inside because they tasted different from the usual takeout version. Now I make a double batch whenever people come over because they vanish in minutes.
I made these for my dads birthday last month and watched him sneak three before dinner even started. He kept pretending he was just testing them for quality control. The kitchen smelled like sesame oil and frying wrappers the whole afternoon. My sister finally caught him red handed grabbing the last one from the serving dish.
Ingredients
- Cream cheese: Let it sit out for a good half hour so it blends seamlessly into the filling
- Lump crab meat: Fresh tastes incredible but canned works perfectly when you pick it over carefully for shells
- Green onions: Both white and green parts add color and a mild bite that cuts through the richness
- Garlic: Mince it fine so no one gets an intense burst in a single bite
- Worcestershire sauce: This secret ingredient adds depth you cant quite put your finger on
- Soy sauce: Just enough to round out all the flavors without making the filling too salty
- Toasted sesame oil: A tiny amount goes a long way toward that restaurant style flavor
- Sugar: Balances the savory notes and helps the filling taste complete
- Freshly ground black pepper: Grind it right before mixing for the most aromatic result
- Salt: Start with a quarter teaspoon and add more only after you taste the mixture
- Lemon juice: Brightens everything up and keeps the filling from feeling too heavy
- Wonton wrappers: Keep them covered with a damp towel while you work so they dont dry out
- Egg: Beat it until completely uniform to create the best seal for your bombs
- Vegetable oil: Something neutral like canola or grapeseed lets the crab flavor shine
- Chopped chives: These add a fresh pop of color right before serving
- Sweet chili sauce: The perfect dipping partner with just enough sweetness and heat
Instructions
- Make the filling:
- Combine everything in a medium bowl and mix until completely smooth with no visible lumps of cream cheese remaining
- Fill the wrappers:
- Place a wrapper on your work surface and drop a heaping teaspoon of filling right in the center
- Seal them tight:
- Brush egg along all four edges then gather the corners together and pinch firmly to close
- Heat the oil:
- Warm two to three inches of oil until it reaches 350°F or until a small piece of wrapper sizzles immediately
- Fry until golden:
- Cook the bombs in batches for two to three minutes turning them until theyre evenly browned all over
- Drain and serve:
- Lift them out with a slotted spoon and let them drain briefly on paper towels before arranging on your serving plate
Save These became my go to contribution for potlucks after my coworker asked for the recipe three times in one week. Something about that combination of hot crispy wrapper and cool filling just makes people happy. I love setting out a big platter and watching everyone gravitate toward them.
Making Them Ahead
You can assemble the bombs up to four hours before frying and keep them covered in the refrigerator. Place them on a baking sheet lined with parchment paper so they dont stick together. Let them sit at room temperature for about 15 minutes before frying to take the chill off.
The Baking Option
When I want to skip the frying I brush the bombs lightly with oil and bake them at 400°F for 12 to 15 minutes. Turn them halfway through so both sides get golden and crisp. They wont be quite as shattering crispy but theyre still absolutely delicious.
Serving Suggestions
Sweet chili sauce is classic but try spicy mayo or plum sauce for something different. Set up a dipping station with two or three options and let guests choose their favorite.
- Arrange them on a platter with extra green onions scattered over the top
- Pair with other finger foods like egg rolls or potstickers for a spread
- Keep them warm in a 200°F oven if youre frying before guests arrive
Save Watch these disappear faster than any other appetizer youve ever made. The crunch followed by that creamy center is something people remember and ask for again.
Recipe FAQs
- → Can I bake these instead of frying?
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Yes! Brush the bombs lightly with oil and bake at 400°F (200°C) for 12–15 minutes, turning once halfway through. They'll be slightly less crispy but still delicious.
- → Can I make the filling ahead of time?
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Absolutely! Prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before filling the wontons for easier handling.
- → What's the best way to freeze these?
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Arrange unbombed bombs on a baking sheet and freeze until firm, then transfer to a freezer bag. Fry from frozen, adding an extra minute to the cooking time. Do not thaw first.
- → Can I use imitation crab?
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Yes, surimi (imitation crab) works well as a budget-friendly alternative. Drain thoroughly and chop it finely for the best texture integration with the cream cheese filling.
- → What other dipping sauces work well?
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Beyond sweet chili sauce, try plum sauce, duck sauce, sriracha mayo, or a simple soy-vinegar dip. The creamy filling pairs beautifully with both sweet and tangy condiments.
