Description
Delightful crispy crab rangoon bombs bursting with a creamy filling made from crab meat and cream cheese, perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup crab meat (fresh or imitation), chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- 1 package wonton wrappers
- Oil, for frying
Instructions
- In a bowl, combine the softened cream cheese, chopped crab meat, sliced green onions, minced garlic, soy sauce, Worcestershire sauce, and a sprinkle of salt and pepper. Mix until smooth and well-combined.
- Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Gather the edges together and pinch them to seal the filling inside, forming a small ball.
- Heat oil in a deep pan to 350°F (175°C). Carefully place the prepared crab rangoon bombs in batches into the hot oil. Fry for about 2–3 minutes until they turn golden brown and crispy.
- Once golden brown, use a slotted spoon to remove the bombs from the oil and place them onto paper towels to drain excess oil. Serve them warm with a side of sweet chili sauce or soy sauce for dipping.
Notes
Seal tightly to prevent leakage and monitor oil temperature for the best results.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bomb
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg