Crab Rangoon Bombs are a bold, bite-sized twist on the beloved Chinese-American appetizer. Imagine everything you love about classic crab rangoon—creamy filling, savory crab, crispy exterior—transformed into golden, poppable balls that explode with flavor. These bombs are perfect for parties, game nights, or anytime you want a crowd-pleasing snack that’s crunchy on the outside and rich on the inside. Whether you fry them for maximum crispiness or bake them for a lighter version, they’re guaranteed to disappear fast.
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- ½ cup cooked crab meat (or imitation crab), shredded
- 1 tbsp green onions, finely chopped
- ½ tsp garlic powder
- ½ tsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp lemon juice
- Salt and pepper to taste
For the Bombs:
- 1 package wonton wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying or brushing if baking)
Optional Dipping Sauce:
- Sweet chili sauce
- Spicy mayo
- Soy sauce with wasabi
🍳 Instructions
1. Prepare the Filling
In a medium bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, lemon juice, salt, and pepper. Mix until smooth and well blended. The filling should be creamy with visible crab flakes and a savory aroma. Chill for 15–30 minutes to firm up—this makes shaping easier.
2. Assemble the Bombs
Lay out a wonton wrapper on a clean surface. Place 1–2 teaspoons of the crab mixture in the center. Brush the edges with beaten egg, then bring the corners together to form a pouch. Pinch tightly to seal. Repeat with remaining wrappers and filling.
3. Choose Your Cooking Method
Frying:
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the bombs in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
Baking:
Preheat oven to 375°F (190°C). Place bombs on a parchment-lined baking sheet. Brush lightly with oil. Bake for 12–15 minutes, or until golden and crisp.
Air Frying:
Set air fryer to 350°F (175°C). Spray bombs with oil and cook for 6–8 minutes, flipping halfway through.
4. Serve and Enjoy
Let the bombs cool slightly before serving—they’ll be molten inside! Serve warm with your favorite dipping sauce. Sweet chili sauce adds a tangy contrast, while spicy mayo brings heat and creaminess.
🌟 Tips & Variations
- Real vs. Imitation Crab: Both work well. Real crab offers richer flavor; imitation crab is budget-friendly and binds better.
- Add Heat: Mix in a dash of sriracha or chili flakes for a spicy kick.
- Cheesy Upgrade: Add shredded mozzarella or cheddar to the filling for extra gooeyness.
- Make Ahead: Assemble and freeze bombs before cooking. Fry or bake straight from frozen—just add a few extra minutes.
- Gluten-Free Option: Use gluten-free wrappers and tamari instead of soy sauce.
- Vegetarian Twist: Swap crab for finely chopped mushrooms or water chestnuts for texture.
These Crab Rangoon Bombs are crispy, creamy, and dangerously addictive. Want to explore other stuffed appetizers or fusion-style bites? I’ve got plenty more flavor-packed ideas to keep your snack game strong.