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Crispy Crab Rangoon Bombs

Golden, blistered wonton wrappers pinched into crispy pouches and filled with a hot, creamy blend of cream cheese, crab meat, and savory seasonings.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 30 bombs
Course: Appetizer, Party Food, Snack
Cuisine: American-Chinese, Asian Fusion
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Wontons & Frying
  • 1 package square wonton wrappers about 50 sheets
  • 4-6 cups vegetable or canola oil for deep frying
  • 1 small bowl water for sealing edges
Creamy Crab Filling
  • 8 oz cream cheese softened to room temperature
  • 6 oz crab meat real or imitation, finely chopped
  • 3 green onions finely chopped
  • 1 tsp Worcestershire sauce
  • 0.5 tsp soy sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper freshly ground

Equipment

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

Method
 

  1. In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, and black pepper. Mix until smooth.
  2. Place a wonton wrapper flat on a clean surface. Keep remaining wrappers covered with a damp paper towel.
  3. Place 1 level teaspoon of filling in the center of the wrapper.
  4. Wet the edges of the wrapper lightly with water using your finger.
  5. Gather the four corners and pinch them tightly together at the top to form a sealed pouch, gently pressing out any trapped air.
  6. Heat 2-3 inches of oil in a heavy pot to 350°F (175°C).
  7. Fry wontons in small batches for 2-3 minutes until golden brown and blistered. Turn occasionally for even cooking.
  8. Remove with a slotted spoon and drain on a wire cooling rack. Serve hot with sweet chili dipping sauce.

Notes

Can be frozen before frying. Freeze in a single layer until solid, then transfer to a bag. Fry directly from frozen, adding 1-2 extra minutes to the cook time.