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Crab Rangoon Bombs

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Crispy, golden Crab Rangoon Bombs filled with creamy seasoned crab and cream cheese. Perfect as an appetizer or party snack, and can be baked or fried for maximum versatility and flavor.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10–12 bombs
  • Category: Appetizer
  • Method: Frying or Baking
  • Cuisine: Asian-Inspired

Ingredients

  • 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
  • 1 egg, beaten (for sealing)
  • Oil for frying or cooking spray if baking

Instructions

  1. In a medium bowl, mix cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce until smooth.
  2. Lay out wonton wrappers and place about 1 tablespoon of filling in the center of each.
  3. Brush the edges with beaten egg and fold the wrappers to seal into a ball shape, pressing to remove air and seal tightly.
  4. To fry: Heat oil in a pan to 350°F (175°C). Fry bombs in batches for 2–3 minutes until golden. Drain on paper towels.
  5. To bake: Preheat oven to 400°F (200°C). Place bombs on parchment-lined tray, spray with cooking spray, and bake 12–15 minutes until crisp and golden.
  6. Serve warm with your favorite dipping sauce.

Notes

  • Seal wrappers tightly to avoid leaking during cooking.
  • Sweet chili sauce, soy sauce, or spicy mayo are great dipping options.
  • Keep unused wrappers covered with a damp towel to prevent drying.
  • Air fryer method: cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
  • Use low-fat cream cheese for a lighter version (texture may be less creamy).

Nutrition

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