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Crab Rangoon Bombs

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Deliciously crispy Crab Rangoon Bombs filled with tender crab meat and creamy cheese, perfect for any gathering.

Ingredients

Scale
  • 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)

Instructions

  1. Combine the softened cream cheese, crab meat, chopped green onions, garlic powder, and soy sauce in a medium mixing bowl. Mix thoroughly until all the flavors meld together.
  2. Lay out the wonton wrappers on a clean surface and place about one tablespoon of the filling in the center of each wrapper. Moisten the edges with water to help seal it.
  3. Fold the wrapper over at a diagonal angle to form a triangle. Press the edges together firmly to seal tightly.
  4. Pour vegetable oil into a deep skillet, about two inches deep, and heat over medium-high until it reaches 350°F (175°C).
  5. Fry the bombs in batches, about three to four at a time, until golden brown and crispy, roughly 3-4 minutes on each side, then transfer to a plate lined with paper towels to drain.

Notes

Make-ahead by assembling the bombs and refrigerating them for up to 24 hours before frying. Air frying is a healthier alternative, cooking at 375°F (190°C) for 8-10 minutes.

Nutrition

Keywords: Crab Rangoon, Appetizer, Asian Cuisine, Frying, Party Food

Find it online: https://oliviatable.com/crab-rangoon-bombs/