Crispy Crab Rangoon Bombs (Printable View)

Crunchy exterior with rich, creamy crab and cheese filling. Perfect bite-sized party appetizers ready in 35 minutes.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, fresh or canned, drained and picked over
03 - 2 green onions, finely chopped
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 freshly ground black pepper
10 - 1/4 tsp salt
11 - 1 tsp lemon juice

→ Bombs

12 - 20 wonton wrappers
13 - 1 egg, beaten for sealing
14 - Vegetable oil for frying

→ Garnish

15 - Chopped chives or green onions
16 - Sweet chili sauce for dipping

# How-To Steps:

01 - In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, pepper, salt, and lemon juice. Mix until smooth and well blended.
02 - Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of the filling into the center. Brush the edges with beaten egg, gather the corners and pinch tightly to seal, forming a pouch. Repeat with remaining wrappers and filling.
03 - Heat 2-3 inches of vegetable oil in a deep saucepan or fryer to 350°F.
04 - Fry the bombs in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
05 - Serve warm, garnished with chopped chives or green onions and with sweet chili sauce for dipping.

# Expert Advice:

01 -
  • The crispy wrapper gives way to an impossibly creamy center that feels like a warm hug
  • They come together faster than you can believe and look impressive on any platter
02 -
  • Overcrowding the pan drops the oil temperature and makes the bombs soggy instead of crispy
  • Any opening in the seal will let hot oil inside and ruin the creamy filling
03 -
  • Work quickly with the wonton wrappers and cover unused ones with a slightly damp paper towel
  • Let the fried bombs rest for about two minutes before biting into them because the filling stays hot

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