Crab Rangoon Bombs (Printable)
Crispy golden pastry with creamy crab filling, ready in 40 minutes.
# Ingredient List:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely sliced
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp white pepper
10 - 1/2 tsp kosher salt
→ Assembly
11 - 1 package (16 sheets) wonton wrappers
12 - 1 large egg, lightly beaten
→ For Frying
13 - 4 cups neutral oil (vegetable or canola)
→ Optional Garnish
14 - Sweet chili sauce, for dipping
15 - Chopped fresh chives or green onions
# Steps:
01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, white pepper, and salt in a mixing bowl. Mix until smooth and evenly incorporated.
02 - Lay out wonton wrappers on a clean surface. Place a tablespoon of filling in the center of each wrapper.
03 - Brush the edges of each wrapper with beaten egg. Gather the corners and edges together to form a ball, pinching to seal completely.
04 - Heat oil in a deep pot or fryer to 350°F.
05 - Fry the bombs in batches of 3-4 at a time for 2-3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and garnish with fresh chives or green onions if desired.
# Expert Tips:
01 -
- These disappear faster than you can fry them so consider doubling the batch
- The filling comes together in minutes and you can even make it a day ahead
02 -
- Oil temperature is everything so buy an inexpensive thermometer if you don't have one
- Moisture is your enemy, pat the crab dry and don't overfill the wrappers
03 -
- If you're baking instead of frying, brush the tops with oil and spray the baking sheet, but expect a softer texture
- The assembly goes faster with a helper, one person fills while the other seals