Crab Rangoon Bombs
Delightful fusion of crispy wonton wrappers filled with a creamy, savory crab filling, perfect for parties or cozy family dinners.
Servings: 20 pieces
Calories: 100kcal
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Rich, luscious texture for the filling.
- 1 cup cooked crab meat (or imitation crab), finely chopped Provides the seafood flavor.
- 2 tbsp green onions, finely chopped Adds freshness and crunch.
- 1 tbsp soy sauce Enhances overall flavor.
- 1 tsp Worcestershire sauce Adds depth to the filling.
- 1/2 tsp garlic powder Aromatic quality.
- 1/4 tsp ground black pepper Adds a dash of spice.
Wrapping & Coating Ingredients
- 20 pieces wonton wrappers Perfect vessel for the filling.
- 1 large egg, beaten For sealing the wrappers.
- 1 cup all-purpose flour For coating before frying.
- 2 large eggs, beaten Binder before the breadcrumb coating.
- 1 1/2 cups panko breadcrumbs For an extra crispy finish.
- Vegetable oil (for deep frying) Essential for achieving crispiness.
Serving Suggestions
- Sweet chili sauce (for serving, optional) Elevates savory bombs.
- Soy sauce (for serving, optional) Classic accompaniment.
- Extra chopped green onions (for serving, optional) Fresh touch as a garnish.
Instructions
Preparation
- Combine the softened cream cheese, chopped crab meat, and green onions in a mixing bowl.
- Add the soy sauce, Worcestershire sauce, garlic powder, and black pepper, mix until smooth.
Shaping
- Place a spoonful of filling in the center of each wonton wrapper. Brush the edges with beaten egg and fold, pinching tightly.
- Repeat until all wrappers and filling are used.
Coating
- Roll each filled wonton bomb in flour, dip in beaten eggs, then roll in panko breadcrumbs.
Frying
- Heat vegetable oil to 350°F (175°C). Fry bombs in batches for 2–3 minutes until golden brown.
- Drain on a paper towel-lined plate.
Serving
- Serve hot on a platter, garnished with green onions, alongside dipping sauces.
Notes
Ensure the cream cheese is at room temperature for smooth filling. For a healthier version, bake the bombs at 375°F (190°C) for 15-20 minutes. Experiment with different fillings for variations.