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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here