Description
Crab Rangoon Bombs are crispy, golden-fried wontons filled with a creamy mixture of lump crab meat, cream cheese, and green onions. Perfect as an appetizer or party snack, these bite-sized delights combine savory flavors with a crunchy exterior for a delicious treat.
Ingredients
Filling
- 1 cup lump crab meat (fresh or canned)
- 4 oz cream cheese (softened)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- 1 tsp soy sauce
Exterior
- 12 wonton wrappers
- Vegetable oil (for frying)
Instructions
- Prepare the filling: In a mixing bowl, combine softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Assemble the bombs: Lay out a wonton wrapper and place about one tablespoon of the crab filling in the center. Moisten the edges of the wrapper with water, fold it over diagonally to form a triangle, and press the edges tightly to seal, ensuring no filling leaks during frying.
- Heat the oil: Pour vegetable oil into a deep skillet to a depth sufficient for frying and heat over medium-high heat until it reaches 350°F (175°C), which is ideal for frying the wontons to a crisp golden brown.
- Fry the Crab Rangoon Bombs: Carefully place about three to four wontons into the hot oil at a time to avoid overcrowding. Fry each batch for 3-4 minutes per side until they turn golden brown and crispy. Use a slotted spoon to transfer the fried wontons onto paper towels to drain excess oil.
Notes
- Be sure to seal the wontons tightly to prevent the filling from leaking during frying.
- You can substitute cream cheese with a dairy-free alternative to accommodate dietary restrictions.
- Serve warm with sweet chili sauce or your favorite dipping sauce for best flavor.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
