Description
Crispy Cheesy Crab Rangoon Bombs are golden, crunchy appetizer bites filled with cream cheese, crab, shredded cheese, and green onions. They are perfect for parties, game day, and easy entertaining.
Ingredients
8 oz cream cheese, softened (226 g)
1 cup crab meat, chopped (120 g)
1 cup shredded mozzarella or cheddar cheese (100 g)
2 tablespoons green onions, finely sliced (10 g)
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
20 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
Instructions
1. In a medium bowl, mix the softened cream cheese, crab meat, shredded cheese, green onions, garlic powder, and Worcestershire sauce until fully combined.
2. Place 1 tablespoon of filling in the center of each wonton wrapper.
3. Brush the edges with beaten egg, gather the wrapper around the filling, and pinch tightly to seal into a ball.
4. Heat 2 to 3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
5. Fry the rangoon bombs in small batches for 2 to 3 minutes, until golden brown and crispy on all sides.
6. Transfer to a paper towel lined plate and let cool slightly before serving.
7. Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Notes
Keep the wonton wrappers covered with a lightly damp towel while assembling so they do not dry out.
Seal each ball tightly to prevent the filling from leaking during frying.
Do not overcrowd the pan, or the oil temperature will drop and the bombs may absorb too much oil.
For an air fryer version, lightly spray with oil and cook at 375°F (190°C) for 8 to 10 minutes, turning once.
You can assemble them ahead and refrigerate for up to 24 hours before frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 4 bombs
- Calories: 320
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 48 mg