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Crab Rangoon Bombs

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Golden, crispy bites filled with a creamy crab and cream cheese mixture, Crab Rangoon Bombs are a fun, poppable twist on the classic appetizer. Perfect for parties, snacks, or indulgent sides.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16–18 bombs (serves 6–8)
  • Category: Appetizer
  • Method: Frying or Baking
  • Cuisine: Asian-American
  • Diet: Halal

Ingredients

  • 8 oz cream cheese, softened
  • 6 oz imitation or real crab meat, finely chopped
  • 2 green onions, finely sliced
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 16–18 wonton wrappers or pieces of biscuit dough
  • Vegetable oil, for frying
  • Sweet and sour sauce or duck sauce, for dipping

Instructions

  1. In a bowl, mix cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce until smooth and well combined.
  2. Place a spoonful of filling in the center of each wonton wrapper or piece of biscuit dough.
  3. Fold and seal edges tightly to form a ball, pinching securely to prevent leaking.
  4. To fry: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry bombs in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
  5. To bake: Preheat oven to 400°F (200°C). Brush bombs with oil and bake on a parchment-lined tray for 12–15 minutes, until golden and puffed.
  6. Serve hot with sweet and sour or duck sauce for dipping.

Notes

  • Add shredded mozzarella for extra cheesiness.
  • Mix in sriracha or red pepper flakes for heat.
  • Use biscuit dough for a baked, breadier version.
  • Air fry at 375°F (190°C) for 8–10 minutes.
  • Freeze uncooked bombs and fry/bake straight from frozen.

Nutrition

Find it online: http://elladishes.com/crab-rangoon-bombs/