why make this recipe
Crab Rangoon Bombs are a fun twist on the classic Crab Rangoon. They are crispy, delicious, and packed with flavor. If you love seafood and cream cheese, this recipe is for you. These little bites are great for parties, game days, or just as a tasty snack. Making them at home is easy and rewarding!
how to make Crab Rangoon Bombs
Ingredients :
- 12 wonton wrappers
- 1 cup lump crab meat (fresh or canned)
- 4 oz cream cheese (softened)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- 1 tsp soy sauce
- Vegetable oil (for frying)
Directions :
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
- Place about one tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold over diagonally to form a triangle. Seal tightly.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the bombs in batches, about three to four at a time, until golden brown and crispy (approximately 3-4 minutes per side). Drain on paper towels.
how to serve Crab Rangoon Bombs
Serve the Crab Rangoon Bombs hot and crispy. They are perfect as an appetizer or a party snack. You can pair them with a sweet and sour sauce or soy sauce for dipping. This adds an extra layer of flavor and makes them even tastier!
how to store Crab Rangoon Bombs
If you have leftovers, you can store the Crab Rangoon Bombs in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to get them crispy again. Avoid the microwave, as it will make them soggy.
tips to make Crab Rangoon Bombs
- Ensure the cream cheese is well softened for easy mixing.
- Don’t overfill the wonton wrappers to prevent them from bursting during frying.
- Test the oil temperature with a small piece of dough; it should bubble and rise immediately.
- Keep the fried bombs warm in the oven while you cook the rest.
variation (if any)
For a twist on flavor, you can add diced shrimp or different herbs like cilantro to the filling. You could also experiment with different dipping sauces, such as sriracha or a spicy mayo.
FAQs
Q: Can I bake Crab Rangoon Bombs instead of frying them?
A: Yes, you can brush them with a little oil and bake at 375°F (190°C) for around 15-20 minutes or until golden brown.
Q: Can I use frozen crab meat?
A: Absolutely! Just make sure to thaw and drain it well before using.
Q: How can I make these in advance?
A: You can prepare the bombs and freeze them before frying. When you’re ready to cook, fry them straight from the freezer, adding a minute or two to the cooking time.
Crab Rangoon Bombs
Ingredients
Filling
- 1 cup lump crab meat (fresh or canned)
- 4 oz cream cheese (softened) Ensure it's well softened for easy mixing.
- 2 tablespoons green onions (finely chopped)
- 1 tsp garlic powder
- 1 tsp soy sauce
Wonton Preparation
- 12 pieces wonton wrappers Moisten edges with water before folding.
- Vegetable oil for frying Heat to 350°F (175°C).
Instructions
Preparation
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
- Place about one tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold over diagonally to form a triangle. Seal tightly.
Cooking
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the bombs in batches, about three to four at a time, until golden brown and crispy (approximately 3-4 minutes per side). Drain on paper towels.
