These Crispy Crab Rangoon Bombs are a delightful treat! Filled with creamy crab and cheese, they’re perfectly crunchy on the outside. Perfect for sharing or keeping all to yourself!
Every bite is a tasty surprise! I love to dip them in sweet and sour sauce—it’s a match made in heaven. Just be careful, they disappear quickly when I serve them! 😊
Key Ingredients & Substitutions
Cream Cheese: This gives that creamy filling a lovely base. If you’re looking for a lower-fat option, you can try Neufchâtel cheese. Dairy-free options like vegan cream cheese can also work well if you’re avoiding dairy.
Crab Meat: Fresh lump crab meat is the best for flavor, but canned crab is a convenient option. If you’re allergic to shellfish or want a vegetarian version, try swapping it with sautéed mushrooms or even shredded chicken for a different twist.
Wonton Wrappers: These are essential for the crispy outside. If you can’t find wonton wrappers, egg roll wrappers can be cut into smaller squares as a substitute. You can also use rice paper for a gluten-free option, just soak them in warm water before filling.
How Do I Ensure My Rangoon Bombs Don’t Leak While Frying?
Preventing leaks while frying is key to success! Here’s how to seal those bombs perfectly:
- Moisten the edges of each wonton wrapper with a bit of water to help them stick together.
- Pinch the edges tightly after adding the filling to create a secure seal. The tighter, the better!
- Fry them in small batches to ensure they have enough room to cook evenly. This helps keep them crispy too!
With these tips, you’ll have perfectly sealed and crispy Crab Rangoon Bombs every time!
How to Make Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup lump crab meat (fresh or canned, drained)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sesame oil
For Assembly:
- 20-25 wonton wrappers
- Vegetable oil, for frying
For Dipping:
- Sweet chili sauce or sweet and sour sauce
How Much Time Will You Need?
This recipe should take about 30 minutes to prepare and cook. You’ll spend around 10 minutes mixing the filling, 10 minutes filling the wonton wrappers, and about 10 minutes frying them. Quick and oh-so-delicious!
Step-by-Step Instructions:
1. Prepare the Creamy Filling:
In a medium bowl, combine the softened cream cheese, crab meat, chopped green onions, soy sauce, garlic powder, onion powder, and sesame oil. Use a fork or spatula to mix thoroughly until the mixture is smooth and creamy. This filling should be rich and flavorful!
2. Fill the Wonton Wrappers:
Take a wonton wrapper and place about 1 tablespoon of the crab mixture in the center. Moisten the edges of the wrapper with a little water using your finger. This helps to seal them. Bring the corners together and pinch them tightly to form a small pouch or “bomb.” Ensure that they are sealed well to avoid any leaks while frying.
3. Fry the Rangoon Bombs:
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Carefully lower a few rangoon bombs into the hot oil, making sure not to overcrowd the pot. Fry them for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to gently turn them for even cooking.
4. Drain and Serve:
Once golden, use a slotted spoon to transfer the fried rangoon bombs to a plate lined with paper towels to drain any excess oil. Let them cool slightly before serving.
5. Enjoy!
Serve your crispy crab rangoon bombs warm with sweet chili sauce or sweet and sour sauce for dipping. Each bite is a crunchy, creamy delight!
Frequently Asked Questions (FAQ)
Can I Use Imitation Crab Instead of Lump Crab Meat?
Yes, imitation crab will work just fine! It’s a more affordable option and still provides that great flavor and texture. Just be sure to chop it into small pieces for easy mixing with the cream cheese.
How Do I Store Leftover Crab Rangoon Bombs?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness!
Can I Freeze the Crab Rangoon Bombs Before Frying?
Absolutely! You can freeze the assembled crab rangoon bombs on a baking sheet until solid, then transfer them to an airtight container. Fry them straight from the freezer, but add an extra minute or two to the frying time.
What Should I Serve with Crab Rangoon Bombs?
These bombs pair wonderfully with sweet chili sauce or sweet and sour sauce for dipping. You can also serve them alongside a fresh salad or some fried rice to make a more complete meal!
