Crab Rangoon Bombs (Print)
Crispy wontons filled with creamy crab and cream cheese, perfectly fried until golden and served with dipping sauce.
# Ingredients:
→ For the Filling
01 -
225g cream cheese, softened
02 -
120g cooked crab meat, shredded (or imitation crab)
03 -
1 tablespoon green onions, finely chopped
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon Worcestershire sauce
06 -
1 tablespoon soy sauce
07 -
1 teaspoon lemon juice
08 -
Salt and pepper to taste
→ For the Bombs
09 -
1 package wonton wrappers
10 -
Vegetable oil for deep frying
→ For Dipping Sauce
11 -
Sweet and sour sauce or preferred Asian dipping sauce
# Directions:
01 -
In a medium bowl, thoroughly combine softened cream cheese, shredded crab meat, chopped green onions, garlic powder, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper until smooth and well integrated.
02 -
Place individual wonton wrappers on a clean work surface. Spoon 1-2 teaspoons of crab mixture into the center of each wrapper.
03 -
Moisten the edges of each wonton wrapper with water, then gather all corners together and pinch firmly to create a sealed dumpling shape.
04 -
Heat vegetable oil in a deep fryer or large pot to 175°C (350°F), ensuring sufficient depth to fully submerge the rangoon bombs.
05 -
Carefully lower several bombs into the hot oil, frying in batches for 2-3 minutes until they achieve a golden brown, crispy exterior.
06 -
Transfer fried rangoon bombs to paper towel-lined plate to absorb excess oil.
07 -
Arrange hot crab rangoon bombs on a serving plate accompanied by sweet and sour sauce or your preferred dipping sauce.
# Notes:
01 -
For best results, ensure cream cheese is properly softened before mixing to achieve a smooth filling consistency.
02 -
Keep formed bombs covered with a damp cloth before frying to prevent wrappers from drying out.