Crab Rangoon Bombs

Crab Rangoon bombs are a fun and delicious twist on the classic appetizer. They’re golden, crispy bites filled with creamy crab and cream cheese filling, wrapped up and fried (or baked) until perfectly crisp. They make a great snack, party appetizer, or even a fun dinner side when I want something indulgent.

Why You’ll Love This Recipe

I love these because they pack all the flavors of traditional crab rangoon into a poppable, handheld snack. The creamy, savory filling pairs beautifully with the crunchy exterior, and they’re always a crowd-pleaser. I also like how versatile they are—I can fry them for that authentic crunch or bake them for a slightly lighter version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Imitation or real crab meat, finely chopped

• Green onions, finely sliced

• Garlic powder

• Worcestershire sauce

• Soy sauce

• Wonton wrappers or biscuit dough (depending on preference)

• Vegetable oil (for frying)

• Sweet and sour sauce or duck sauce, for dipping

Directions

I start by mixing cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and a splash of soy sauce until smooth and well blended.

For the wrapping, I either use wonton wrappers or biscuit dough. I place a spoonful of filling in the center, then fold and pinch the edges to seal tightly into a ball shape.

If I’m frying, I heat oil in a deep skillet or fryer and cook the bombs in batches until golden brown and crispy. If I’m baking, I brush them with a little oil and bake until puffed and golden.

I serve them hot with sweet and sour or duck sauce for dipping.

Servings and timing

This recipe makes about 16–18 bombs, which serves 6–8 people as an appetizer. It usually takes me around 15 minutes to prep and about 10 minutes to cook, so they’re ready in about 25 minutes.

Variations

Sometimes I add a bit of shredded mozzarella to the filling for extra cheesiness. I also like to mix in a dash of sriracha or red pepper flakes when I want a spicy version. For a baked alternative, I’ve used canned biscuit dough instead of wonton wrappers for a fluffier, more bread-like bite.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven or air fryer so they get crispy again. I avoid microwaving, since it can make them soggy.

FAQs

Can I make these ahead of time?

Yes, I often assemble them in advance and keep them covered in the refrigerator until I’m ready to cook.

Can I freeze crab rangoon bombs?

Yes, I freeze them uncooked on a tray, then transfer to a bag. When ready, I fry or bake straight from frozen, just adding a few extra minutes of cooking time.

Can I use canned crab instead of imitation crab?

Yes, both work well—I just make sure to drain canned crab thoroughly so the filling doesn’t get watery.

Can I air fry them?

Yes, I love using the air fryer. I cook them at 375°F (190°C) for about 8–10 minutes until golden and crisp.

What dipping sauces go best with these?

I usually serve them with sweet and sour sauce, but I also like them with duck sauce, spicy mayo, or even soy sauce with a splash of rice vinegar.

Conclusion

Crab rangoon bombs are one of my favorite appetizers to make when I want something crispy, creamy, and a little indulgent. I like how easy they are to put together and how versatile they can be with different fillings or cooking methods. Whether I fry them for ultimate crunch or bake them for a lighter version, they always disappear fast whenever I serve them.