Crab Rangoon Bombs are a fun twist on the classic appetizer! These yummy bites are made with creamy crab filling wrapped in crispy dough and fried till golden brown.
These little bombs are a great party snack! I love serving them with sweet and sour sauce for dipping. It’s hard to eat just one without going back for more! đ
Key Ingredients & Substitutions
Cream Cheese: The star of the filling! Use full-fat cream cheese for the best flavor and creaminess. If you’re looking for a lighter option, you could substitute with reduced-fat cream cheese, but the texture might be slightly different.
Crab Meat: Fresh crab meat gives the best flavor, but if you can’t find it, canned crab works just fine. For a vegetarian option, you might use cooked and chopped mushrooms or artichokes for texture.
Wonton Wrappers: These are essential for holding everything together. If you want a gluten-free option, look for rice paper wraps or even phyllo dough, though the texture will change a bit.
Green Onions: They add a mild onion flavor. If you’re not a fan, you can skip them, or try finely chopped chives or shallots for a different taste.
How Do You Ensure Perfectly Shaped Bombs?
Shaping the Crab Rangoon Bombs is key to getting them right. Start with a flat wonton wrapper so they hold shape better. When filling, keep it to about 1 tablespoon to avoid overstuffing.
- Pinch the corners tightly to avoid any leaks while frying.
- Make sure the edges are sealed properly. A little water on your fingers can help to moisten the edges before pinching them together.
With practice, you’ll get the hang of it, and they’ll come out looking great every time!
How Do You Fry Them Without Making a Mess?
Frying can be tricky, but here are some tips for success:
- Use a deep skillet with enough oil to submerge the bombs halfway. This helps them cook evenly!
- Keep the oil at a steady temperature of 350°F (175°C) to avoid sogginess. If the oil is too cool, the bombs may absorb more oil.
- Fry in small batches to prevent overcrowding, which can lower the temperature of the oil.
These little tips will help you fry up a delicious snack without the splatter!
How to Make Delicious Crab Rangoon Bombs
Ingredients You’ll Need:
Filling:
- 8 oz cream cheese, softened
- 1/2 cup crab meat (canned or fresh), finely chopped
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp ground black pepper
For Wrapping:
- 20-24 square wonton wrappers
- Vegetable oil, for frying
For Garnishing:
- Optional: chopped chives or green onions
- Sweet and sour sauce or duck sauce, for dipping
How Much Time Will You Need?
Making these Crab Rangoon Bombs will take about 20 minutes of prep time and another 10-15 minutes to fry. So, in total, youâre looking at around 35-40 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by grabbing a medium-sized bowl and adding your softened cream cheese. Then, mix in the chopped crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, and black pepper. Stir everything together really well until it’s smooth and nicely blended. This is your delicious filling!
2. Fill the Wonton Wrappers:
Now itâs time to assemble your Crab Rangoon Bombs! Lay a wonton wrapper flat on a clean surface, making sure it’s nice and smooth. Spoon about 1 tablespoon of the crab mixture right in the center of the wrapper. Be careful not to overfill; less is more!
3. Shape the Bombs:
Next, take all four corners of the wrapper and bring them up towards the center, pinching the edges tightly to create a beautiful âbombâ shape. Make sure the filling is slightly exposed on top. Getting a nice seal here is important so they donât break apart while frying!
4. Heat the Oil:
In a deep skillet or fryer, pour in enough vegetable oil to submerge the bombs halfway. Heat the oil to about 350°F (175°C). You can test if itâs ready by dropping in a small piece of wonton wrapper; if it sizzles, youâre good to go!
5. Fry the Bombs:
Carefully place a few of your prepared Crab Rangoon Bombs into the hot oil. Fry them for about 2-3 minutes or until they are golden brown and crispy. Remember to turn them occasionally to ensure they cook evenlyânobody likes a soggy bomb!
6. Drain and Serve:
Once theyâre fried to perfection, remove the bombs using a slotted spoon and drain them on paper towels. This will get rid of any excess oil. Now, arrange your crispy treats on a serving plate and garnish with chopped chives or green onions if you wish.
7. Enjoy!
Now itâs time to dig in! Serve your Crab Rangoon Bombs warm with sweet and sour sauce or duck sauce for dipping. Enjoy these crunchy, creamy treats as a fantastic appetizer or snack!
Happy cooking!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture might be slightly different. Full-fat cream cheese tends to provide a creamier filling, which is ideal for these bomb treats.
What Can I Substitute for Crab Meat?
If you’re looking for a substitute, you can use cooked imitation crab (surimi) or even finely chopped mushrooms or artichokes for a vegetarian version. Just ensure the texture is similar for the best results!
How Do I Store Leftovers?
Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until crispy againâthis helps maintain their crunchy texture!
Can I Bake These Instead of Frying?
Absolutely! To bake, preheat your oven to 400°F (200°C). Lightly brush the bombs with oil and place them on a baking sheet. Bake for about 15-20 minutes, flipping halfway through, until they are golden brown and crispy. Baking is a healthier alternative if you’d like to avoid frying!
