Description
Delicious crispy crab rangoon bombs with a creamy filling, perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup crab meat, chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- 1 package wonton wrappers
- Oil, for frying
Instructions
- Blend the softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, and salt and pepper in a large mixing bowl until creamy.
- Lay out a wonton wrapper and place a generous tablespoon of filling in the center.
- Carefully fold the edges of the wrapper, pinching them together to seal the filling and forming a ball shape.
- Heat oil to 350°F (175°C) in a deep frying pan.
- Fry the crab rangoon bombs in batches until golden brown, about 2-3 minutes per batch.
- Lift the bombs out using a slotted spoon and drain on paper towels.
- Serve warm with sweet chili sauce or soy dipping sauce.
Notes
Make-ahead tips: Prepare your filling a day in advance. Cooking alternatives: Try using an air fryer or baking them.
Nutrition
- Serving Size: 2 bombs
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg