Crispy Crab Rangoon Bombs (Printable Version)

Crunchy outside, creamy inside—bite-sized crab and cheese appetizers perfect for any gathering.

# What You 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

# How to Make It:

01 - In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, pepper, salt, and lemon juice. 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.
03 - Brush the edges of the wrapper with beaten egg. Gather the corners and pinch tightly to seal, forming a little pouch or bomb. Repeat with remaining wrappers and filling.
04 - Heat 2–3 inches of vegetable oil in a deep saucepan or fryer to 350°F.
05 - Fry the bombs in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm, garnished with chopped chives or green onions and with sweet chili sauce for dipping, if desired.

# Expert Advice:

01 -
  • The crispy exterior gives way to an impossibly creamy, savory filling that disappears faster than you can fry them
  • These freeze beautifully before frying, so you can always have party-ready appetizers on hand
02 -
  • If your wrappers start tearing as you work, cover the remaining stack with a damp paper towel immediately
  • Oil that's not hot enough makes soggy, oily bombs while oil that's too hot burns the outside before the filling heats through
03 -
  • Work quickly with the wonton wrappers or they'll dry out and become impossible to seal properly
  • Let the fried bombs rest for exactly one minute before serving—hot filling burns are no joke

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