Description
These Rangoon Crab Bombs are crispy, golden-fried wonton pockets filled with a creamy crab and cream cheese mixture, enhanced with green onions and a savory blend of seasonings. Perfect as an appetizer or party snack, they come with a tangy sweet and sour dipping sauce with a hint of spice and fresh parsley for brightness.
Ingredients
Scale
Crab Bomb Filling
- 16 oz cream cheese, softened
- 12 oz crab meat, well-drained
- 3 stalks green onions, chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 tsp sugar (optional)
Wonton Wrappers
- 60 wonton wrappers
Frying
- Vegetable oil, for frying
- 1 small bowl of water, for sealing edges
Dipping Sauce
- 0.5 cup sweet and sour sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 0.25 tsp red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the Filling: In a mixing bowl, combine softened cream cheese and well-drained crab meat; mix thoroughly until well blended for a creamy base.
- Add Seasonings: Stir in chopped green onions, garlic powder, Worcestershire sauce, salt, pepper, and optional sugar until the mixture is smooth and evenly seasoned.
- Fill Wonton Wrappers: Lay wonton wrappers flat on a clean surface. Place about one teaspoon of the crab filling in the center of each wrapper.
- Seal Wonton Wrappers: Brush water around the edges of each wonton wrapper to help seal, then bring the corners up to the center and pinch tightly to form a secure pocket.
- Heat Oil for Frying: In a frying pan, heat vegetable oil to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Fry Crab Bombs: Carefully place the filled wontons into the hot oil and fry for 2–3 minutes or until golden brown and crispy on the outside.
- Drain and Serve: Remove the fried rangoon crab bombs using a slotted spoon and drain on paper towels to remove excess oil. Serve warm with prepared sweet and sour dipping sauce garnished with parsley.
- Make Dipping Sauce: In a small bowl, combine sweet and sour sauce, soy sauce, rice vinegar, red pepper flakes if using, and finely chopped parsley. Mix well and set aside for serving.
Notes
- Ensure crab meat is well-drained to prevent soggy filling.
- Do not overfill the wontons to avoid breaking during frying.
- Use a thermometer to maintain oil temperature at 350°F for best frying results.
- Sweet and sour sauce can be adjusted to taste by adding more or less soy sauce or vinegar.
- Red pepper flakes are optional; omit for a milder flavor.
- Serve immediately after frying for the best texture.
