Crispy Crab Rangoon Bombs are little bites of joy! They have a crunchy outside and a creamy filling packed with delicious crab and cream cheese. Perfect for snacking!
I love how easy they are to make, and they disappear quickly at parties! Don’t be surprised if you end up munching on a few more than you planned. They’re just too tasty! 😋
Key Ingredients & Substitutions
Cream Cheese: A must-have for that creamy filling! Make sure it’s softened to mix easily. You could substitute it with Neufchâtel cheese for a lighter option.
Crab Meat: Real crab is great, but if it’s not in your budget, imitation crab works just fine. It still gives that nice seafood taste without breaking the bank!
Wonton Wrappers: These are perfect for wrapping the filling. If you can’t find wonton wrappers, look for spring roll wrappers as a substitute. Just adjust cooking time for a different texture.
How Do You Seal Wonton Wrappers Without Them Opening While Frying?
Sealing the wonton wrappers properly is critical! If they open during frying, you’ll lose that creamy filling. Here’s what to do:
- Use a small amount of water on your finger to wet the edges before sealing. This helps to create a good bond.
- Pinch the edges tightly to ensure they’re sealed completely. You can twist them like little purses for added security.
- Place the filled wontons on a clean tray, and make sure they’re not touching until you fry them. This prevents them from sticking together.
How to Make Crispy Crab Rangoon Bombs with Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup cooked crab meat, finely chopped (you can use imitation crab or real crab)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sesame oil
For the Wrapping and Frying:
- 24 wonton wrappers
- Vegetable oil, for frying
For Dipping (Optional):
- Sweet chili sauce or plum sauce, for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 10 minutes for frying, making a total of 25 minutes to deliciousness! Just mix, wrap, fry, and enjoy!
Step-by-Step Instructions:
1. Prepare the Creamy Filling:
In a medium bowl, mix together the softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, onion powder, and sesame oil. Stir until everything is well combined and creamy. This filling is going to be the star of your bombs!
2. Assemble the Crab Rangoon Bombs:
Take a wonton wrapper and lay it flat on a clean surface. Scoop about 1 tablespoon of the crab cream cheese mixture into the center of the wrapper. Carefully gather the edges up and around the filling, creating a small pouch or ball. Pinch the edges tightly to seal it completely, ensuring that no filling leaks out during frying. Repeat this process with the remaining wrappers and filling.
3. Fry the Bombs:
Heat vegetable oil in a deep fryer or deep skillet to 350°F (175°C). It’s important that the oil is hot for crispy results. Carefully place the Crab Rangoon Bombs in the hot oil in batches, cooking until they turn golden brown and crispy, about 2-3 minutes per batch. Remember not to overcrowd the pan so they can fry evenly.
4. Serve and Enjoy:
Once golden brown, use a slotted spoon to remove the Crab Rangoon Bombs from the oil and let them drain on paper towels. Serve them warm with your favorite dipping sauce, such as sweet chili or plum sauce. Your crispy, creamy Crab Rangoon Bombs are ready for munching!
Enjoy your homemade culinary delight! 🎉
Can I Use Frozen Wonton Wrappers?
Yes! If you have frozen wonton wrappers, just thaw them in the fridge overnight before using. Make sure to keep them covered with a damp cloth while you work to prevent them from drying out.
What Can I Substitute for Crab Meat?
If you’re looking for a substitute, you can use cooked shrimp, lobster, or even chicken. For a vegetarian option, consider using chopped mushrooms or a mixture of finely diced vegetables with some additional seasoning for flavor.
How Do I Store Leftover Crab Rangoon Bombs?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes until crispy again, or microwave for about 30 seconds, but this may result in a softer texture.
Can I Make These Ahead of Time?
Yes! You can prepare the Crab Rangoon Bombs ahead of time and freeze them before frying. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. When ready to cook, fry them directly from the freezer, adding a minute or so to the cooking time.
