Crab Rangoon Bombs are little bundles of joy filled with creamy crab and cheese wrapped in crispy wonton shells. They’re crunchy on the outside and soft, cheesy, and full of that classic crab flavor on the inside. These bite-sized treats are a perfect mix of crispy and creamy that makes them impossible to stop munching on.
I love making these for parties or a fun snack night because everyone always reaches for more. I like to keep a bowl of sweet and sour sauce nearby for dipping – it takes these bombs to the next level! They’re super easy to pop in the oven or air fryer, and you don’t have to worry about messy hands when eating.
If you’ve ever enjoyed classic crab rangoon from a Chinese takeout spot, you’ll adore these little bombs. They’re just as tasty but way more fun to serve and eat. I like to make a big batch and share them with friends – they always disappear fast, and that always makes me smile.
Key Ingredients & Substitutions
Cream Cheese: This gives Crab Rangoon Bombs their creamy, smooth texture. For a lighter option, try using reduced-fat cream cheese or a dairy-free version if you need it to be vegan.
Crab Meat: Imitation crab works well and is budget-friendly, but feel free to use real crab for a richer flavor. You can also mix in cooked shrimp if you want a seafood twist.
Wonton Wrappers: These are key for that crispy, crunchy shell. If you can’t find wontons, spring roll wrappers can work, but the result may be a bit different in texture.
Seasonings (Garlic Powder, Soy Sauce, Worcestershire Sauce): They all add depth to the filling. If you want to avoid soy, try tamari or coconut aminos instead of soy sauce.
How Do I Make Perfectly Sealed Crab Rangoon Bombs?
Sealing the wonton wrappers properly is key so the filling doesn’t leak during frying.
- Before sealing, wet the edges of the wrapper with water using your fingertip—this acts like glue.
- Bring all four corners towards the center and pinch tightly together to make sure no gaps remain.
- Press firmly to avoid any filling escaping.
- Test one or two before frying; if it opens up, moisten the edges more and pinch again.
- Keep fillings small and don’t overstuff, so you can close the wrapper without tears.
Following these steps helps keep your Crab Rangoon Bombs perfectly crispy and intact after frying, making them great for sharing and dipping!
Equipment You’ll Need
- Deep skillet or heavy pot – perfect for frying and keeping oil at the right temperature.
- Slotted spoon – makes it easy to lift the bombs out of hot oil without extra grease.
- Mixing bowl – for stirring the creamy crab filling smoothly.
- Small brush or your finger – to moisten wonton edges so they seal tightly.
- Paper towels – to drain excess oil and keep bombs crispy after frying.
Flavor Variations & Add-Ins
- Swap crab for cooked shrimp or chopped lobster for a tasty seafood twist.
- Add shredded cheddar or pepper jack cheese to the filling for a richer, gooey bite.
- Mix in finely chopped water chestnuts or bamboo shoots for extra crunch and texture.
- Stir in a pinch of cayenne or chili flakes if you like a bit of spicy heat.
Crab Rangoon Bombs
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 4 oz imitation crab meat or real crab, finely chopped
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 24-30 wonton wrappers
- Oil for frying (vegetable or canola oil)
- Fresh chives or green onions for garnish
- Sweet chili sauce or sweet and sour sauce for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10 minutes to fry and serve. Quick, easy, and perfect for a tasty snack or appetizer!
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix together the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce until smooth and well combined.
2. Assemble the Crab Rangoon Bombs:
Lay the wonton wrappers flat. Put about 1 to 1½ teaspoons of the filling in the center of each wrapper. Wet the edges with a little water using your finger, then bring all four corners up and pinch tightly to seal the filling inside and form a “bomb” shape.
3. Fry Until Golden and Crispy:
Heat oil in a deep skillet or pot to 350°F (175°C). Carefully fry the crab rangoon bombs in batches for 2-3 minutes, turning occasionally until they are golden brown and crispy. Avoid crowding the pan.
4. Drain and Serve:
Use a slotted spoon to remove the bombs, and place them on paper towels to drain excess oil. Garnish with finely chopped chives or green onions, and serve warm with your favorite dipping sauce like sweet chili or sweet and sour sauce.
Can I Bake the Crab Rangoon Bombs Instead of Frying?
Yes! For a lighter option, bake the bombs at 400°F (200°C) for about 12-15 minutes or until golden and crispy. Spray them lightly with cooking oil beforehand to get that nice crunch.
Can I Use Frozen Crab Meat?
Absolutely! Just make sure to fully thaw the crab meat in the fridge overnight and pat dry to remove excess moisture before mixing it into the filling.
How Do I Store Leftover Crab Rangoon Bombs?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy.
What Other Dipping Sauces Work Well?
Besides sweet chili or sweet and sour sauces, soy sauce, spicy mustard, or even a creamy sriracha mayo make delicious dips that complement the flavors nicely.
