These Crab Rangoon Bombs take the classic deep-fried appetizer and turn it into bite-sized, golden pockets of creamy crab and cheese. With a flaky wonton wrapper shell, a rich filling, and a sweet-spicy dip on the side, they’re perfect for parties, game nights, or whenever you crave something indulgent.
A modern twist on a crowd favorite—crunchy, creamy, and packed with flavor!
Why You’ll Love This Recipe:
- 🦀 Creamy Crab Center: A rich blend of crab meat, cream cheese, and mozzarella for stretchy satisfaction.
- 🧄 Garlic & Green Onion Pop: Adds aromatic depth without overpowering the delicate seafood.
- 🥣 Crispy Wonton Shell: Golden fried wrapper holds a gooey, savory-sweet core.
- ⏱️ Quick & Easy: From mixing to frying in under 30 minutes—ideal for last-minute snacks.
- 🎉 Great for Sharing: Perfect at potlucks, dinner parties, or movie nights.
Ingredients (Makes 24–30 bombs):
For the Filling:
- 8 oz (225g) cream cheese , softened (or vegan cream cheese for dairy-free)
- 2 cups shredded mozzarella cheese (or cheddar for extra melt)
- 1 cup drained crab meat (fresh lump crab preferred – canned works in a pinch)
- 2 green onions , finely chopped (or chives for milder flavor)
- 1 tsp garlic powder (or 1 clove minced garlic)
- Salt and black pepper , to taste
For Assembly:
- 24–30 wonton or gyoza wrappers (or spring roll wrappers for larger bites)
- Water or egg wash (for sealing the edges)
- Vegetable or peanut oil (for frying)
For Dipping:
- Sweet chili sauce
- Soy sauce (low-sodium for balance)
- Sriracha mayo (for heat lovers)
Instructions:
Step 1: Mix the Filling
In a large bowl, combine:
- Cream cheese
- Mozzarella
- Crab meat
- Green onions
- Garlic powder, salt, and pepper
Mix until fully incorporated and slightly sticky.
Tip: Chill the mixture in the fridge for 10–15 minutes to firm up before wrapping.
Step 2: Assemble the Bombs
Place a small spoonful (about 1 tbsp) of filling in the center of each wonton wrapper .
Dampen the edges with water or egg wash.
Fold the wrapper into a triangle or ball shape , pressing firmly to seal. Pinch edges to ensure no leaks.
Repeat with remaining wrappers and filling.
Step 3: Heat Oil for Frying
Heat oil in a deep skillet or pot to 350°F (175°C) . Use a thermometer to monitor heat—oil should shimmer but not smoke.
Step 4: Fry Until Golden
Carefully lower a few bombs into the hot oil—don’t overcrowd the pan .
Fry for 2–3 minutes , turning once, until golden brown and crispy .
Remove with a slotted spoon and drain on a paper towel-lined plate .
Step 5: Serve Hot & Dippable
Transfer to a serving platter and serve warm with:
- Sweet chili sauce
- Soy sauce
- Sriracha mayo
Each bite brings together:
- Silky, cheesy filling pockets
- Crispy, golden wonton shell
- Fresh, delicate crab flavor
- And that classic sweet-savory finish
Tips for Success:
- 🥣 Use Cold Hands: Helps shape and wrap without sticking.
- 🧁 Seal Well: Ensure edges are tightly folded to prevent filling leakage during frying.
- 🧄 Drain Crab Well: Excess moisture can cause sogginess—pat dry before mixing.
- 🥟 Oil Hack: Fry in batches and maintain consistent oil temperature for best results.
- ❄️ Make Ahead Magic: Assemble bombs and freeze uncooked—fry from frozen with 1 extra minute.
Serving Suggestions:
- Pair with spring rolls, dumplings, or egg rolls for a full appetizer spread.
- Great with a cold drink like soda, beer, or iced tea .
- Ideal for game day, school events, or late-night cravings .
Nutritional Information (per bomb, makes 24 – approximate):
(With regular crab and mozzarella – per piece)
- Calories: ~80 kcal
- Protein: ~3g
- Carbohydrates: ~6g
- Fat: ~5g
- Fiber: ~0.5g
- Sugar: ~1g
These Crab Rangoon Bombs prove that classic appetizers can still surprise you. With their crispy wrapper, creamy filling, and bold crab flavor—they’re a must-fry for lovers of seafood and party bites.
