Crispy Crab Rangoon Bombs (Printable)

Crunchy exterior with rich crab and cream cheese filling. Perfect party appetizer ready in 35 minutes.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, 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 Make It:

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

# Expert Advice:

01 -
  • The contrast between that shattering crispy wrapper and the impossibly creamy filling hits every single craving spot
  • They fry up in just a few minutes but taste like something from a restaurant kitchen
02 -
  • Overfilling the wrappers is the number one mistake, they will burst during frying
  • Keep your oil temperature steady or they will either be greasy or burn before cooking through
03 -
  • Imitation crab works in a pinch but real lump crab makes these legitimately special
  • Let the filling rest for 15 minutes before wrapping so flavors meld together

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