These crispy crab rangoon bombs are a tasty treat! They have a crunchy outside, and the creamy filling inside is packed with flavors. Perfect for snacking or sharing with friends.
When I make these, I can’t help but nibble on a few right from the pan. Who can resist that creamy goodness? They’re great for parties or just a fun dinner at home! 🦀
Key Ingredients & Substitutions
Cream Cheese: This is the star of the creamy filling! If you’re dairy-free, you can use a plant-based cream cheese substitute. Tofu blended until smooth is also an option for a healthier alternative.
Crab Meat: Fresh crab is delicious, but canned crab works just as well. If you want a vegetarian option, consider using finely chopped mushrooms or heart of palm as a substitute. Both give a nice texture!
Green Onions: These add a mild onion flavor. If you don’t have them, you can use chives or even a small amount of onion as an alternative, but be careful with the quantity; they can be stronger in taste!
Wonton Wrappers: If you can’t find wonton wrappers, dumpling wrappers are a great substitute. You could even use egg roll wrappers, but they may require more filling to keep them proportionate.
How Do You Perfectly Seal Wonton Wrappers?
Sealing the wonton wrappers is key to keeping that creamy filling inside while frying. Here’s my step-by-step guide:
- First, place your filling in the center of the wrapper, but don’t overfill—about 1 tablespoon is perfect.
- To seal, dip your finger in water and run it along the edges of the wrapper; this helps it stick together.
- Gently gather the corners of the wrapper and pinch them together at the top. Make sure it’s sealed tightly to avoid any leaks while frying!
Practice makes perfect, so don’t worry if your first few don’t look perfect. They’ll still taste great!
Crispy Crab Rangoon Bombs With Creamy Filling
Ingredients You’ll Need:
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup cooked crab meat, finely chopped (fresh or canned)
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground white pepper (optional)
For the Wrappers:
- 24 wonton wrappers
- Vegetable oil, for deep frying
For Dipping:
- Sweet chili sauce or soy sauce, for dipping
Time Needed:
This delightful recipe takes about 20 minutes of prep time and around 10 minutes for frying, making it a quick treat that’s ready in just about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Creamy Filling:
Start by grabbing a medium bowl. Combine the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, sesame oil, and optional white pepper. Mix everything together until it’s smooth and creamy. This will be the delicious filling for your bombs!
2. Form the Bombs:
Next, lay out the wonton wrappers on a clean surface. Take about 1 tablespoon of your crab and cream cheese filling and place it in the center of each wrapper. Don’t overfill to ensure they seal well!
3. Seal the Wrappers:
Moisten the edges of the wonton wrapper with a bit of water using your finger. This helps the wrappers stick together. Now, gather the corners up to form a pouch or “bomb” shape. Pinch the top securely to seal in that tasty filling!
4. Heat the Oil:
In a deep frying pan or wok, heat about 2 inches of vegetable oil until it reaches 350°F (175°C). You want it hot enough so the bombs will fry nicely and become crispy!
5. Fry the Bombs:
Carefully add the crab rangoon bombs to the hot oil in batches. Fry them for about 2-3 minutes or until they turn golden brown and crispy, turning them occasionally to make sure they’re cooked evenly.
6. Drain and Serve:
Once they’re golden, take the bombs out using a slotted spoon and let them drain on paper towels to get rid of any excess oil. This keeps them from being greasy.
7. Enjoy!
Serve these crispy crab rangoon bombs warm with your choice of sweet chili sauce or soy sauce for dipping. Enjoy every crunchy, creamy bite!
Happy cooking! 🦀✨
Frequently Asked Questions (FAQ)
Can I Use Imitation Crab Instead of Real Crab Meat?
Absolutely! Imitation crab can be a budget-friendly substitute and works well in the filling. Just chop it up finely and mix it in like you would with real crab meat.
How Do I Store Leftover Crab Rangoon Bombs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until they’re crisp again, or heat them in an air fryer for 3-5 minutes.
Can These Be Made Ahead of Time?
Yes! You can prepare the filling and shape the bombs ahead of time. Just keep them covered in the fridge until you’re ready to fry. They can be fried straight from the fridge without thawing.
What Should I Serve with These Bombs?
These crispy crab rangoon bombs are fantastic on their own, but you can serve them with sweet chili sauce, soy sauce, or even a side of fresh veggies for dipping. They also pair perfectly with Asian-style dishes or a refreshing salad!
