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Crab Rangoon Bombs

Crab Rangoon Bombs are a delicious fusion snack combining the flavors of classic crab rangoon and bite-sized bombs. Creamy crab filling is wrapped in crispy dough, making them a perfect appetizer for parties or game days.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 rolling pin
  • 1 knife or pizza cutter
  • 1 baking sheet
  • 1 parchment paper or non-stick spray
  • 1 deep fryer or large pot

Ingredients
  

  • 1 cup cream cheese 8 oz
  • 1 cup imitation crab meat chopped
  • ¼ cup green onions finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 package wonton wrappers approximately 24 sheets
  • as needed amount vegetable oil for frying or greasing if baking

Instructions
 

  • In a mixing bowl, combine the cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce. Mix until well combined.
  • Lay out one wonton wrapper on a clean surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
  • Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper over the filling to form a triangle, pressing the edges to seal tightly. Make sure there are no air pockets.
  • If you prefer frying, heat oil in a deep fryer or large pot to 350°F (175°C). Fry the bombs in batches for about 2-3 minutes or until golden brown. Remove and place on paper towels to drain excess oil.
  • If baking, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with non-stick spray. Arrange the bombs on the sheet and lightly brush or spray the tops with oil. Bake for about 12-15 minutes or until golden brown.
  • Allow to cool slightly. Serve with sweet and sour sauce or your favorite dipping sauce.

Notes

For a spicier version, add a pinch of red pepper flakes or a dash of sriracha to the filling.
These can be prepared ahead of time and stored in the refrigerator before cooking. Just ensure they are covered to prevent drying out.
Experiment with different dipping sauces to find your favorite combination!