Crab Rangoon Bombs (Print Version)

Crispy golden pastry pillows stuffed with seasoned crab and cream cheese filling. An irresistible party appetizer that's ready in under an hour.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely sliced
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 white pepper
10 - 1/2 tsp kosher salt

→ Assembly

11 - 1 package (16 sheets) wonton wrappers
12 - 1 large egg, lightly beaten

→ For Frying

13 - 4 cups neutral oil (vegetable or canola)

→ Optional Garnish

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

# How to Make It:

01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, white pepper, and salt in a mixing bowl. Mix until smooth and evenly incorporated.
02 - Lay out wonton wrappers on a clean surface. Place a tablespoon of filling in the center of each wrapper.
03 - Brush the edges of each wrapper with beaten egg. Gather the corners and edges together to form a ball, pinching to seal completely.
04 - Heat oil in a deep pot or fryer to 350°F.
05 - Fry the bombs in batches of 3-4 at a time for 2-3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and optional garnish.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp wrappers and impossibly creamy filling is absolutely addictive
  • They fry up in minutes and disappear even faster, making them perfect for entertaining
  • You can prep everything ahead and fry just before serving, keeping stress levels low
02 -
  • Crowding the fryer drops the oil temperature dramatically, leading to greasy bombs instead of crisp ones
  • Sealing the wrappers tightly is crucial or filling will leak into the hot oil and make a mess of everything
  • Room temperature filling cooks more evenly and prevents cold spots in the center
03 -
  • Let the filling rest in the refrigerator for 30 minutes before assembling, which makes it easier to scoop and wrap
  • Use a small cookie scoop for perfectly portioned filling that yields consistent bomb sizes

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