Crab Rangoon Bombs (Printable)

Crispy golden pastry balls with a creamy crab and cheese filling. An American-Chinese fusion appetizer perfect for sharing.

# What You 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 sealing

→ 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

# Directions:

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 firmly 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. Avoid overcrowding the pot.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and garnish with fresh chives or green onions if desired.

# Expert Tips:

01 -
  • The filling comes together in minutes but tastes like you spent hours perfecting it
  • They freeze beautifully before frying, so you can always have party food ready
  • That contrast between shattering crust and velvety center is absolutely addictive
02 -
  • If any filling squeezes out during frying, your oil will get cloudy and develop off flavors, so seal those wrappers really well
  • The bombs will continue to crisp up for about 30 seconds after you remove them from the oil, so don't over fry
03 -
  • Work with one wonton wrapper at a time and keep the rest covered, exposure to air makes them brittle and impossible to fold
  • The filling should be chilled slightly before wrapping, it's much easier to handle and won't make the wrappers soggy

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