These Crispy Crab Rangoon Bombs are little bites of joy! Packed with a creamy filling and crab, they’re wrapped in golden, crispy dough that everyone will love.
Every bite is a crunchy, creamy explosion of flavor that makes snack time so much fun! I can’t help but sneak a few before they even hit the table—who’s with me on that? 😄
Key Ingredients & Substitutions
Cream Cheese: This is the creamy base that gives the filling its rich texture. If you’re looking for a lighter option, you can use Neufchâtel cheese instead, which has less fat.
Crab Meat: I love using fresh crab for the best flavor, but canned crab works just fine too. If you’re allergic to seafood or prefer a veggie option, feel free to substitute with finely chopped mushrooms or artichoke hearts.
Wonton Wrappers: If you can’t find wonton wrappers at the store, dumpling wrappers work well too. For a gluten-free version, look for rice paper or pre-made gluten-free wrappers.
Sesame Oil: This oil adds a nutty flavor, but if you don’t have it, you can use olive oil or sunflower oil instead. Just remember, it won’t have that signature aroma!
How Do You Seal Wonton Wrappers Properly?
Sealing wonton wrappers is key to making sure your filling doesn’t leak while frying. Here’s how to do it right:
- First, place your filling in the center of the wrapper. Don’t overfill, or it won’t seal!
- Moisten the edges with water using your finger. This helps the wrapper stick together.
- Carefully fold the corners up toward the center and pinch tightly. Be sure there are no air pockets.
- If you’re feeling fancy, twist the top slightly to give it a cute look!
This simple sealing technique ensures all your delicious filling stays inside while they fry to crispy perfection. Happy cooking! 🎉
Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, finely chopped (can use canned or fresh)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground white pepper
For Wrapping and Frying:
- 20-24 wonton wrappers
- Vegetable oil, for deep frying
For Serving:
- Sweet chili sauce or plum sauce
How Much Time Will You Need?
This delightful treat takes about 20 minutes to prepare and another 15 minutes to fry. So, you’re looking at roughly 35 minutes total from start to finish. Perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, sesame oil, and white pepper. Use a fork or spatula to mix everything together until it’s smooth and creamy. This filling is where all the flavor comes from!
2. Assemble the Bombs:
Lay out a wonton wrapper on a clean surface. Scoop about 1 tablespoon of the crab and cream cheese mixture and place it right in the center of the wrapper. It’s important not to overfill, or they will break when cooking!
3. Seal the Wrappers:
Moisten the edges of the wonton wrapper with a little water using your fingertip. This step helps the wrapper stick together. Now fold the corners of the wrapper up toward the center and pinch firmly to seal the filling inside. If you like, you can twist the top slightly to create a nice little bomb shape!
4. Repeat and Heat the Oil:
Continue this process until you’ve used up all your filling and wrappers. Next, in a deep fryer or a large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Make sure the oil is hot enough; you can test it by dropping a small piece of dough in—it should sizzle!
5. Fry the Bombs:
Carefully drop the crab rangoon bombs into the hot oil in batches. Fry them for about 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. Keep an eye on them to avoid burning!
6. Drain and Serve:
Once they’re perfectly crispy, use a slotted spoon to remove the bombs from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve them hot alongside sweet chili sauce or plum sauce for dipping.
Enjoy your crispy, creamy Crab Rangoon Bombs! They’re sure to be a hit at any gathering! 🎉
Frequently Asked Questions (FAQ)
Can I Use Lower-Fat Cream Cheese?
Absolutely! Lower-fat cream cheese will work just fine in this recipe. Just keep in mind that the texture might be slightly different, but the flavor will still be delicious!
What Can I Use Instead of Crab Meat?
If you’re looking for a substitute, you can use finely chopped cooked shrimp or even a medley of vegetables like mushrooms or artichoke hearts for a vegetarian option. Just make sure to season them well for flavor!
How Do I Store Leftovers?
To store leftovers, let the crab rangoon bombs cool completely, then place them in an airtight container in the refrigerator. They’ll last for about 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to re-crisp before serving.
Can I Freeze These Bombs?
Yes! You can freeze the un-fried crab rangoon bombs. Just arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. When you’re ready to enjoy them, fry them directly from the freezer, adding an extra minute or two to the cooking time.
