Crispy Crab Rangoon Bombs (Printable)

Golden, crispy wonton wrappers stuffed with savory crab and cream cheese filling. Ideal for parties and special occasions.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, fresh or canned, drained and picked over
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp salt
11 - 1 tsp lemon juice

→ Bombs

12 - 20 wonton wrappers
13 - 1 egg, beaten for sealing
14 - Vegetable oil for frying

→ Garnish

15 - Chopped chives or green onions
16 - Sweet chili sauce for dipping

# Directions:

01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, pepper, salt, and lemon juice in a medium bowl. Mix until smooth and well blended.
02 - Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of the filling into the center. Brush the edges with beaten egg, gather the corners, and pinch tightly to seal, forming a pouch. Repeat with remaining wrappers and filling.
03 - Heat 2-3 inches of vegetable oil in a deep saucepan or fryer to 350°F.
04 - Fry the bombs in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
05 - Serve warm, garnished with chopped chives or green onions and with sweet chili sauce for dipping.

# Expert Tips:

01 -
  • The crispy shell shatters perfectly to reveal that impossibly creamy, savory filling inside
  • They come together in under 40 minutes but taste like something from a restaurant kitchen
02 -
  • Overcrowding the pan drops the oil temperature and makes soggy bombs, so fry in small batches
  • Keep wrappers covered with a damp cloth while you work because dried out wrappers will crack when you try to seal them
03 -
  • Use kitchen scissors to cut wonton wrappers into circles for a more traditional look if you prefer
  • A small ice cream scoop or cookie scoop portions the filling quickly and evenly

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