Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup crab meat (imitation or real, finely chopped)
- 2 green onions (chopped)
- 1 tsp garlic powder
- ½ tsp soy sauce
- ½ tsp Worcestershire sauce
- 12 wonton wrappers
- 1 egg (beaten, for sealing)
- Oil (for frying)
Instructions
1️⃣ Prepare the Filling:
- In a mixing bowl, combine cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce.
- Stir until smooth and well blended.
2️⃣ Assemble the Rangoon Bombs:
- Lay out the wonton wrappers on a flat surface.
- Spoon about 1 tablespoon of filling into the center of each wrapper.
- Brush the edges lightly with the beaten egg.
- Fold the wrappers into a ball shape, ensuring they are tightly sealed to prevent leakage.
3️⃣ Fry to Perfection:
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Fry the Crab Rangoon Bombs in batches, cooking for 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to remove them and drain on a paper towel-lined plate.
4️⃣ Serve & Enjoy:
- Serve hot with sweet chili sauce, soy sauce, or a spicy mayo dip.
- Garnish with chopped green onions if desired.
Notes
✔ Baking Option: If you prefer a healthier alternative, bake at 375°F (190°C) for 12-15 minutes or until golden brown.
✔ Air Fryer Method: Lightly spray with oil and air fry at 375°F for 8-10 minutes, flipping halfway through.
✔ Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
✔ Make-Ahead Tip: You can assemble these ahead of time and freeze them uncooked. Fry straight from frozen, adding an extra minute to the cooking time.