Crab Rangoon Bombs Recipe
These Crab Rangoon Bombs are a delightful twist on the classic appetizer, featuring a creamy crab and cream cheese filling wrapped in crispy wonton wrappers. Perfect for parties or as a fun snack!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 bombs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Crab Filling:
- 8 oz imitation crab meat, finely chopped
- 8 oz cream cheese, softened
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
Assembly:
- 1 package square wonton wrappers
- Water, for sealing
- Vegetable oil, for frying
Instructions
- Prepare Filling: In a medium bowl, combine the chopped crab, softened cream cheese, green onions, garlic, soy sauce, and Worcestershire sauce. Mix until well combined.
- Assemble Bombs: Lay a wonton wrapper on a clean surface. Place one teaspoon of the crab mixture in the center. Dip your finger in water and moisten the edges of the wrapper. Gather the edges of the wrapper up over the filling, pinching them together at the top to form a small bundle or bomb shape. Ensure it is sealed tightly. Repeat with remaining wrappers and filling.
- Fry Bombs: Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Carefully fry the bombs in batches for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Serve warm with sweet and sour sauce or soy sauce for dipping.
Nutrition
- Serving Size: 1 crab rangoon bomb
- Calories: 48 kcal
- Sugar: 1g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 11mg
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Find it online: https://maicook.com/crab-rangoon-bombs-recipe/