Description
These crispy crab rangoon bombs deliver creamy, savory, and irresistible flavor in perfect appetizer-sized bites, ideal for entertaining or indulgent snacking.
Ingredients
Scale
- 8 oz cream cheese, softened
- 6 oz lump crab meat, drained
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 1 package (14 oz) wonton wrappers
- 2 cups vegetable oil (or cooking spray for baking)
- 1 egg, beaten
- Optional substitutions: shrimp or imitation crab, Greek yogurt cream cheese, coconut oil, rice paper wrappers
Instructions
- In a bowl, mix cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and white pepper until smooth.
- Set up assembly area with wonton wrappers covered by damp towel, egg wash in a bowl, and a clean plate.
- Add 1 tsp filling to each wrapper center. Brush edges with egg, gather corners and twist to seal into a bomb shape.
- Heat oil to 350°F or preheat oven to 425°F or air fryer to 375°F depending on method.
- Fry bombs in batches for 2-3 mins, air fry for 6-8 mins, or bake 12-15 mins until golden. Avoid overcrowding.
- Drain on paper towels for 2 mins. Serve hot with dipping sauce of choice.
Notes
Stick to 1 teaspoon of filling to avoid bursting. For best texture, fry or air fry just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying / Baking / Air Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 bombs
- Calories: 285
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg