Crab Rangoon Bombs
Crispy and creamy, these Crab Rangoon Bombs are perfect for any gathering or a cozy night in. Quick to make and rich in flavor, they are sure to be a hit!
Ingredients
For the Filling
- 8 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1 cup lump crab meat, drained and picked through for shells Ensure there are no shell pieces.
- 2 green onions, finely chopped Adds fresh flavor.
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder For added flavor.
- Salt and pepper, to taste
For Assembly
- 1 package wonton wrappers Use as many as needed.
- Oil for frying vegetable or canola About 2 inches deep in the pan.
Instructions
Preparation
- In a large bowl, mix the softened cream cheese with the lump crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
Assembly
- Lay a wonton wrapper flat on a clean surface. Place about 1 tablespoon of the crab filling in the center. Wet the edges with water, then fold the wrapper in half to form a triangle. Press the edges tightly to seal.
- For additional security, you can roll the edges or pinch them in a decorative fashion.
Cooking
- In a deep pan or skillet, heat enough oil over medium heat for frying (about 2 inches deep). Test the heat by dropping a small piece of wonton in—if it sizzles, it’s ready!
- Carefully add the assembled Crab Rangoon Bombs in batches, ensuring you don’t overcrowd the pan. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serving
- Plate your Crab Rangoon Bombs and serve them warm with a side of sweet and sour sauce or your favorite dipping sauce.
- Enjoy!
Notes
Ensure that the edges of the bombs are sealed well to prevent leaking. Consider adding green onions or garlic powder for extra flavor. Fry in small batches to maintain optimal crispiness.