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A close-up of crispy golden-brown Crab Rangoon Bombs, with one cut open to reveal a creamy, cheesy filling mixed with crab and garnished with fresh green onions.

Crab Rangoon Bombs: Explosive Appetizer Sensation

Crab Rangoon Bombs are a crispy, bite-sized twist on the classic appetizer, featuring a creamy crab filling encased in a golden, crunchy shell.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine Asian-American, Fusion
Servings 12 pieces
Calories 120 kcal

Equipment

  • Mixing bowl
  • Deep fryer or skillet
  • Slotted spoon
  • Paper towels

Ingredients
  

For the Filling

  • 8 oz cream cheese softened
  • ½ cup crab meat real or imitation, finely chopped
  • 2 tbsp green onions finely chopped
  • 1 clove garlic minced
  • 1 tsp Worcestershire sauce
  • ½ tsp white pepper

For the Exterior

  • 12 wonton wrappers
  • 1 egg beaten, for sealing
  • 2 cups vegetable oil for frying

For Serving

  • ½ cup sweet chili sauce for dipping

Instructions
 

  • In a mixing bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, and white pepper. Mix until well combined.
  • Place a wonton wrapper on a flat surface. Add about 1 tablespoon of filling in the center.
  • Brush the edges of the wrapper with beaten egg, then fold and seal tightly to form a pouch or ball shape.
  • Heat vegetable oil in a deep fryer or skillet to 350°F (175°C).
  • Carefully drop the Crab Rangoon Bombs into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
  • Remove from the oil and drain on paper towels.
  • Serve hot with sweet chili sauce for dipping.

Notes

For a healthier version, try air-frying at 375°F (190°C) for about 8-10 minutes, flipping halfway through.
Keyword Crab Rangoon, Deep-fried, Party food