Crab Rangoon Bombs
Crispy on the outside and creamy on the inside, Crab Rangoon Bombs are a delightful twist on a classic appetizer, perfect for any gathering.
Ingredients
Filling Ingredients
- 1 cup cream cheese, softened Make sure it's softened for easier mixing.
- 1 cup crab meat, shredded
- 2 tablespoons green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Wrapping Ingredients
- 1 package wonton wrappers Use as needed.
- Oil for frying Ensure the oil is hot enough before frying.
Instructions
Preparation
- In a bowl, mix together the cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until well combined.
- Take a wonton wrapper and place a small spoonful of the crab mixture in the center of each wrapper.
- Wet the edges of the wrapper with water and fold it over to create a triangle shape.
- Seal the edges tightly to keep the filling from leaking.
Cooking
- Heat oil in a deep pan to 350°F (175°C).
- Carefully fry the dumplings in the hot oil until they are golden brown, about 3-4 minutes.
- Remove them from the oil and drain on paper towels.
Notes
Serve these delicious bombs hot, straight from the fryer, with your favorite dipping sauce like sweet chili or soy sauce. They are best enjoyed fresh but can last in the refrigerator for 2-3 days.