Irresistible Crab Rangoon Bombs
Deliciously crispy bites filled with a rich mixture of crab and cream cheese, perfect for any occasion.
Ingrédients
Filling Ingredients
- 1 cup cream cheese, softened
- 1 cup crab meat, shredded (fresh or imitation)
- 2 tablespoons green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
Wrapper Ingredients
- 1 package wonton wrappers
- Oil for frying Oil For frying the bombs
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is adequately softened.
- Chop the green onions and have your shredded crab meat ready.
Mix the Filling
- In a medium bowl, combine the softened cream cheese, shredded crab meat, chopped green onions, garlic powder, and Worcestershire sauce. Mix thoroughly until smooth and well combined.
Prepare Wonton Wrappers
- Take the wonton wrappers out of their packaging and cover them with a damp cloth to prevent them from drying out.
- Lay out one wonton wrapper at a time on a clean surface.
Fill and Seal
- Place about a teaspoon of the crab filling in the center of each wonton wrapper. Lightly moisten the edges with water using your fingertip.
- Fold the wrapper over the filling, forming an envelope shape, and press the edges firmly to seal.
Fry the Bombs
- In a deep frying pan, heat enough oil to submerge the bombs to 350°F (175°C).
- Carefully add the crab rangoon bombs in batches and fry for 3-4 minutes until golden brown, turning occasionally.
Serve
- Use a slotted spoon to remove the bombs from the oil and place them on a plate lined with paper towels to drain excess oil.
- Let the bombs cool slightly before serving. They are best enjoyed warm.
Notes
Avoid overmixing the filling and ensure proper sealing of the wonton wrappers. Fry in batches to maintain oil temperature for even cooking.