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Crab Rangoon Bombs

Bite-sized, deep-fried spherical wontons packed with a rich, molten cream cheese and savory crab filling. The ultimate crispy and creamy appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American-Chinese, Asian Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 8 oz full-fat cream cheese softened to room temperature
  • 6 oz imitation crab meat or lump crab finely chopped
  • 3 green onions (scallions) finely sliced
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 0.5 tsp light soy sauce
Wrapping & Frying
  • 40 square wonton wrappers
  • 4 cups neutral frying oil canola, vegetable, or peanut
  • 1 cup sweet chili sauce for dipping

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Mixing bowls
  • Slotted spoon or spider skimmer

Method
 

  1. In a bowl, mix softened cream cheese, chopped crab, green onions, garlic powder, onion powder, Worcestershire sauce, and soy sauce until completely smooth.
  2. Place 1 rounded teaspoon of filling in the center of a wonton wrapper. Do not overfill.
  3. Moisten the edges of the wrapper with water. Bring all four corners to the center and pinch the seams tightly to seal, squeezing out any trapped air.
  4. Gently roll the sealed wonton between your palms to form a tight, round sphere (bomb). Repeat with remaining filling.
  5. Heat 2-3 inches of oil in a heavy pot to 350°F (175°C).
  6. Fry the bombs in batches of 4-6 for 2-3 minutes, turning gently, until deep golden brown and blistered.
  7. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 3 minutes before serving.
  8. Garnish with fresh sliced green onions and serve immediately with sweet chili sauce.

Notes

To freeze: freeze uncooked bombs on a baking sheet, then transfer to a bag. Fry straight from frozen, adding 1-2 minutes to the cook time.