Ingredients (Makes 10–12 Bombs)
- 8 oz cream cheese, softened
- 1/2 cup cooked crab meat or imitation crab, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 10–12 wonton wrappers
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Prepare the filling:
- In a medium bowl, combine:
- Cream cheese
- Chopped crab meat
- Green onions
- Soy sauce
- Garlic powder
- Worcestershire sauce
- Mix until smooth and well combined.
2. Assemble the Crab Rangoon Bombs:
- Place a wonton wrapper on a clean surface.
- Spoon about 1 tablespoon of the crab mixture into the center of each wrapper.
- Gather the edges of the wrapper around the filling and pinch together tightly to form a ball. Make sure it’s sealed so the filling doesn’t leak.
3. Fry the bombs:
- Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
- Carefully place the Crab Rangoon Bombs in the hot oil, a few at a time, without overcrowding.
- Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.
- Use a slotted spoon to remove and drain on paper towels.
4. Serve:
- Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
✅ Tips:
- For a lighter version, you can bake the bombs at 375°F (190°C) for 12–15 minutes, brushing lightly with oil before baking.
- Make sure the cream cheese is softened to make filling easier to scoop and assemble.
- You can also add a pinch of Old Bay seasoning for extra crab flavor.
