Crab Rangoon Bombs
Crispy, creamy, and completely irresistible — Crab Rangoon Bombs are the ultimate appetizer for seafood lovers. With their golden-brown wonton shell and rich crab-and-cream-cheese filling, they combine crunch and creaminess in one bite. Whether served as a snack, appetizer, or party platter, these little flavor-packed bombs will disappear fast.
Ingredients (Makes 10–12)
- 8 oz cream cheese, softened
- ½ cup cooked crab meat or imitation crab, finely chopped
- 2 tablespoons green onions, finely chopped (plus more for garnish)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 10–12 wonton wrappers
- Oil for frying (or spray for baking)
Optional dipping sauces: sweet chili sauce, soy sauce, or spicy mayo
Instructions
Step 1: Prepare the Filling
In a bowl, combine softened cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce. Mix until smooth and creamy.
Step 2: Shape the Bombs
- Place a wonton wrapper on a clean surface.
- Add a spoonful of filling to the center.
- Fold the corners up to form a small cup or pouch, pressing gently to seal.
Step 3: Cook
Frying Method (Crispiest)
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry wontons in batches for 2–3 minutes until golden brown and crispy.
- Drain on paper towels.
Baking Method (Lighter)
- Preheat oven to 375°F (190°C).
- Spray a muffin tin with cooking spray. Press each wonton wrapper inside.
- Fill with crab mixture and bake for 12–15 minutes until golden.
Step 4: Garnish & Serve
Sprinkle with extra chopped green onions and serve warm with dipping sauces.
Pro Tips
- Double up wrappers: Use two wonton wrappers per bomb for extra crunch.
- Fresh crab: If using fresh lump crab meat, drain well before adding.
- Prevent soggy bottoms: Don’t overfill; about 1 tablespoon filling per wonton is perfect.
- Air fryer option: Spray with oil and cook at 375°F (190°C) for 8–10 minutes.
- Make ahead: Assemble bombs and refrigerate up to 4 hours before cooking.
Variations
- Spicy Crab Rangoon Bombs: Add sriracha or chili flakes to the filling.
- Shrimp Version: Replace crab with finely chopped cooked shrimp.
- Cheesy Bombs: Mix in shredded mozzarella or cheddar with cream cheese.
- Veggie Twist: Add finely diced bell peppers or carrots to the filling.
- Buffalo Style: Add buffalo sauce and top with blue cheese crumbles.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked bombs on a tray, then transfer to a freezer bag for up to 2 months. Fry or bake straight from frozen.
- Reheating: Reheat in the oven at 350°F (175°C) for 8–10 minutes or air fryer for 5–6 minutes. Avoid microwaving, as it softens the wrappers.
Nutritional Information (per piece, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 135 |
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 180 mg |
FAQs
Can I make these with imitation crab?
Yes, imitation crab works perfectly and is budget-friendly.
Can I bake instead of fry?
Absolutely — baking gives a lighter but still crispy texture.
Do I need to thaw frozen wonton wrappers?
Yes, thaw them in the fridge before using to avoid cracking.
Can I prep ahead for a party?
Yes, assemble and refrigerate uncooked bombs for a few hours, then fry or bake just before serving.
What sauce goes best?
Sweet chili sauce, spicy mayo, or soy sauce are all fantastic pairings.
Serving Ideas
- Serve as a party appetizer with dipping sauces.
- Pair with an Asian-inspired dinner (like fried rice or lo mein).
- Make them a snack platter with egg rolls and spring rolls.
- Serve with a crisp side salad for a lighter meal.
Final Thoughts
Crab Rangoon Bombs are the kind of appetizer that make you the star of any gathering. Crispy wonton shells, creamy crab filling, and endless dipping possibilities make them a crowd favorite. Whether fried for crunch or baked for a lighter version, they’re easy to prepare and always satisfying. No wonder they’re a recipe you’ll want to make again and again.
