Description

Rangoon Crab Bombs are crispy, golden-fried wontons filled with a creamy blend of crab meat, cream cheese, and aromatic seasonings. These bite-sized appetizers boast a perfect balance of rich flavors and crunchy texture, ideal for parties or a flavorful snack. Served with a tangy sweet and sour dipping sauce, they offer a delightful fusion of creamy, savory, and tangy tastes.

Ingredients

Scale

Filling

16 oz cream cheese (softened)
12 oz crab meat (well-drained)
3 stalks green onions (chopped)
1 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt
0.25 tsp pepper
0.5 tsp sugar (optional)
2 tablespoons fresh parsley (finely chopped)

Wontons and Frying

60 wonton wrappers
Vegetable oil (for frying)
1 small bowl of water (for sealing edges)

Dipping Sauce

0.5 cup sweet and sour sauce
1 tbsp soy sauce
1 tsp rice vinegar
0.25 tsp red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the filling: In a mixing bowl, combine the softened cream cheese and well-drained crab meat. Mix thoroughly until smooth and well incorporated, forming the base of the filling.
Add seasonings: Stir in chopped green onions, garlic powder, Worcestershire sauce, salt, pepper, optional sugar, and finely chopped fresh parsley. Mix until all ingredients are evenly combined and smooth.
Fill wonton wrappers: Lay the wonton wrappers out flat on a clean surface. Place approximately 1 teaspoon of the crab cheese filling in the center of each wrapper to ensure even-sized bites.
Seal the wontons: Using a small bowl of water, lightly brush the edges of each wonton wrapper. Bring the corners up to the center carefully and press firmly to seal tightly, preventing the filling from leaking during frying.
Heat the oil and fry: In a frying pan, heat vegetable oil to 350°F (175°C). Carefully place the filled wontons into the hot oil and fry for 2 to 3 minutes, turning as needed, until they are golden brown and crispy on all sides.
Drain the crab bombs: Using a slotted spoon, remove the fried wontons from the oil and place them on paper towels to drain excess oil and maintain crispiness. Allow to cool slightly before serving.
Prepare dipping sauce: In a small bowl, combine sweet and sour sauce, soy sauce, rice vinegar, and optional red pepper flakes. Stir well and serve alongside the Rangoon Crab Bombs for dipping.

Notes

Ensure the cream cheese is softened to make mixing easier and create a smooth filling.
Well-drain the crab meat to avoid soggy wontons.
Seal wontons tightly with water to prevent opening during frying.
Maintain oil temperature around 350°F for even frying and crispy texture.
Optional sugar in filling balances savory flavors but can be omitted for lower sugar content.
The dipping sauce can be customized with more or less heat depending on preference.
For a healthier alternative, consider baking the wontons at 400°F for 12-15 minutes until golden.