A creamy, savory, crispy appetizer filled with seasoned crab and cream cheese, perfect for parties, family dinners, or anytime you want a quick and delicious snack. These Crab Rangoon Bombs are simple to prepare, deeply flavorful, and always a crowd-pleaser.

Why You’ll Love This Recipe

These bite-sized treats offer the irresistible combination of a crunchy exterior and a rich, velvety crab filling. They require minimal ingredients, come together quickly, and can be baked or fried depending on your preference. They’re also great to make ahead and reheat later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened
• 1/2 cup cooked crab meat, finely chopped
• 2 tablespoons green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 10–12 wonton wrappers (or thin dough sheets suitable for frying or baking)
• 1 egg, beaten (for sealing)
• Oil for frying or cooking spray if baking

Directions

1. In a medium bowl, combine softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce. Mix until smooth and fully combined.
2. Lay out your wonton wrappers. Place about 1 tablespoon of the filling in the center of each wrapper.
3. Brush the edges lightly with the beaten egg. Fold the wrapper up and around the filling, forming a sealed ball shape and ensuring no gaps remain.
4. To fry: Heat oil in a deep pan to 350°F (175°C). Fry the bombs in small batches for 2–3 minutes until golden brown. Drain on paper towels.
5. To bake: Preheat oven to 400°F (200°C). Place bombs on a parchment-lined tray, spray lightly with cooking spray, and bake for 12–15 minutes or until crisp and golden.
6. Serve warm with your favorite dipping sauce.

Servings and timing

This recipe makes 10–12 Crab Rangoon Bombs.
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes
Serves: 4–6 as an appetizer

Variations

• Spicy version: Add 1–2 teaspoons of chili sauce or a pinch of red pepper flakes to the filling.
• Herb twist: Mix in fresh cilantro or parsley for added brightness.
• Cheesier bombs: Add 1/4 cup shredded mozzarella for extra melt.
• Baked light version: Bake instead of fry for a lighter, less oily appetizer.

Storage/Reheating

• Refrigerator: Store cooked bombs in an airtight container for up to 3 days.
• Freezer: Freeze uncooked bombs on a tray, then transfer to a bag; freeze for up to 2 months.
• Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes until crisp again. Avoid microwaving as it softens the wrapper.

FAQs

How do I keep the bombs from bursting when frying?

Ensure the wrapper is tightly sealed and avoid overfilling to prevent leakage.

Can I use canned crab?

Yes, canned crab works fine as long as it is well-drained.

Are these bombs better baked or fried?

Frying gives the crispiest texture, while baking is lighter and still delicious.

Can I make them ahead of time?

Yes, assemble them and refrigerate up to 24 hours before cooking.

Can I air fry them?

Yes, air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

Can I substitute the crab?

You can substitute with cooked shrimp or fish flakes, finely chopped.

What dipping sauce works best?

Sweet chili sauce, soy dipping sauce, or spicy mayo pair well.

How do I prevent the wrappers from drying out while assembling?

Cover unused wrappers with a slightly damp towel.

Can I use low-fat cream cheese?

Yes, though the filling will be slightly less creamy.

Why are my bombs not crisp?

The oil may not be hot enough, or they may need more time in the oven or air fryer.

Conclusion

These Crab Rangoon Bombs deliver rich flavor, perfect crunch, and impressive presentation with very little effort. Whether fried or baked, they’re ideal for gatherings or quick snacks and can be easily personalized with your favorite spices or sauces. Enjoy making them part of your regular recipe rotation.

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