Crab Rangoon Bombs
Crispy, poppable Crab Rangoon Bombs filled with creamy crab and cream cheese, perfect for any gathering or craving.
Ingredients
For the Filling
- 1 cup cream cheese, softened
- 1 cup crab meat, shredded Can substitute with shredded chicken or sautéed mushrooms.
- 2 tablespoons green onions, chopped Reserve some for garnish.
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
For the Wrappers
- 1 package wonton wrappers Use gluten-free if needed.
Instructions
Preparation
- Gather all ingredients and soften the cream cheese at room temperature.
- Shred crab meat if not already shredded and chop green onions.
Prepare the Filling
- In a medium bowl, combine cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until smooth.
Assemble the Bombs
- Lay out a wonton wrapper on a clean surface. Place about a teaspoon of the crab mixture in the center.
- Moisten the edges of the wrapper with water and fold into a triangle shape, sealing tightly.
Fry the Bombs
- Heat oil in a frying pan to 350°F (175°C).
- Carefully place the bombs in the hot oil and fry in batches for about 3-4 minutes until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Serve
- Let the bombs cool slightly before serving. Enjoy warm with dipping sauces.
Notes
For variations, consider adding jalapeños for spice, or use cheese for an extra cheesy flavor. Serve with a variety of dipping sauces like sweet and sour or soy sauce.