Crab Rangoon Bombs
Delicious twist on classic crab rangoon featuring creamy crab filling wrapped in a crispy shell, perfect for snacks or parties.
Servings: 10 pieces
Calories: 275kcal
Ingredients
For the filling
- 8 oz cream cheese, softened The creamy base for the filling.
- 1 cup cooked crab meat (or imitation crab), finely chopped Main ingredient providing flavor.
- 2 tbsp green onions, finely chopped Adds freshness.
- 1 tbsp soy sauce Provides salty depth.
- 1 tsp Worcestershire sauce Adds umami.
- 1/2 tsp garlic powder For savory flavor.
- 1/4 tsp ground black pepper Enhances flavors.
- 20 pieces wonton wrappers Holds the filling.
- 1 large egg, beaten For sealing the wontons.
- 1 cup all-purpose flour For coating.
- 2 large eggs, beaten For dipping.
- 1 1/2 cups panko breadcrumbs For added crunch.
- vegetable oil (for deep frying) For frying.
For serving (optional)
- sweet chili sauce For dipping.
- soy sauce Classic pairing.
- extra chopped green onions For garnish.
Instructions
Preparation
- In a mixing bowl, combine cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Mix until smooth.
Filling the Wontons
- Place a spoonful of crab filling in the center of each wonton wrapper.
- Brush edges with beaten egg, fold, and seal tightly to avoid air pockets.
Coating the Bombs
- Roll each filled wonton in flour, dip in beaten eggs, then coat with panko breadcrumbs.
Frying
- Heat oil in a deep pan to 350°F (175°C) and fry in batches for 2-3 minutes until golden brown.
Serving
- Remove fried bombs and let drain on paper towels. Serve hot with dipping sauces.
Notes
Seal wontons well to prevent leaks. Ensure oil is hot for crispiness. Reheat leftovers in the oven for better texture.