Crispy Crab Rangoon Bombs
Crispy Crab Rangoon Bombs deliver a delightful crunch, bursting with a creamy crab filling that’s simply irresistible. Perfect for parties or cozy nights in, these golden treats are a guaranteed hit. With just a few simple ingredients and quick preparation, you’ll impress your guests and satisfy your cravings. Serve them warm with soy sauce for the ultimate experience!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 package wonton wrappers (about 12)
- 1 cup crab meat (fresh or canned)
- 8 oz cream cheese (softened)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- Vegetable oil (for frying)
- Soy sauce (for serving)
Instructions
- Prepare the filling: In a mixing bowl, combine crab meat, softened cream cheese, chopped green onions, and garlic powder until smooth.
- Assemble the bombs: Place about one tablespoon of filling on each wonton wrapper. Moisten edges with water and fold diagonally to seal tightly.
- Heat oil: In a deep skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry: Carefully add the bombs to hot oil without overcrowding. Fry until golden brown, about 3-4 minutes per side.
- Drain: Remove from oil and place on paper towels to absorb excess grease. Serve warm with soy sauce.
Nutrition
- Serving Size: 1 bomb (25g)
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
Keywords: For extra flavor, swap crab for shrimp or try adding herbs like cilantro. To store leftovers, keep in an airtight container in the fridge for up to three days. Reheat in the oven at 375°F for about 10 minutes to restore crispiness.