Crab Rangoon Bombs
Crispy wonton wrappers filled with a delicious creamy crab filling, perfect for parties or game nights.
Ingredients
For the filling
- 8 oz cream cheese, softened Make sure the cream cheese is softened to mix well.
- 6 oz crab meat, shredded
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- package wonton wrappers
- Vegetable oil, for frying Use as needed for frying.
- Salt and pepper, to taste
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, salt, and pepper. Mix until well combined.
- Lay out the wonton wrappers on a clean surface. Place a spoonful of the crab mixture in the center of each wrapper.
- Moisten the edges of the wrapper with water and fold it over to create a triangle, pressing to seal.
Cooking
- Heat vegetable oil in a deep frying pan over medium-high heat.
- Fry the crab rangoon bombs in batches until they are golden brown and crispy, about 2-3 minutes per side.
- Remove and drain on paper towels.
Serving
- Serve warm with your favorite dipping sauce.
Notes
If you have leftovers, cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. For baking, brush assembled bombs with oil and bake at 375°F (190°C) for about 15 minutes until golden brown.