Crab Rangoon Bombs (Print Version)
Crispy wonton-wrapped spheres with savory crab cream cheese filling
# What You'll 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 Frying
13 - 4 cups neutral oil (vegetable or canola)
→ Optional Garnish
14 - Sweet chili sauce
15 - Chopped fresh chives or green onions
# Step-by-Step Guide:
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 wonton wrappers on a clean surface. Place 1 tablespoon of filling in the center of each wrapper.
03 - Brush wrapper edges with beaten egg. Gather corners and edges together to form a ball, pinching to seal completely.
04 - Heat oil in a deep pot or fryer to 350°F.
05 - Fry bombs in batches of 3–4 for 2–3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
06 - Remove with slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and garnish with chives if desired.
# Expert Suggestions:
01 -
- That incredible contrast between shattering crispy wrappers and impossibly creamy filling hits every craving at once
- They come together in under an hour but taste like you spent all day in the kitchen
- Everyone grabs them before they even reach the serving platter, making you look like a hosting genius
02 -
- Overcrowding the fryer drops the oil temperature fast, leaving you with greasy bombs instead of crispy ones
- Any unsealed spots will cause your filling to burst into the hot oil, making a mess and losing all that precious crab filling
03 -
- Let your filling chill for 15 minutes before assembling, it's much easier to work with and less likely to make your wrappers soggy
- Keep a small bowl of water handy to clean your fingers between bombs, the egg wash gets sticky fast