Crab Rangoon Golden Crispy Bombs (Printable version)

Crispy wonton wrappers filled with creamy crab cheese filling. Golden fried bites perfect for sharing at parties.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely sliced
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp white pepper
10 - 1/2 tsp kosher salt

→ Assembly

11 - 1 package (16 sheets) wonton wrappers
12 - 1 large egg, lightly beaten

→ For Frying

13 - 4 cups neutral oil (vegetable or canola)

→ Optional Garnish

14 - Sweet chili sauce for dipping
15 - Chopped fresh chives or green onions

# How to Prepare:

01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, white pepper, and salt in a mixing bowl. Mix until smooth and evenly incorporated.
02 - Lay out wonton wrappers on a clean surface. Place a tablespoon of filling in the center of each wrapper.
03 - Brush the edges of the wrapper with beaten egg. Gather the corners and edges together to form a ball, pinching to seal completely.
04 - Heat oil in a deep pot or fryer to 350°F.
05 - Fry the bombs in batches of 3–4 at a time for 2–3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and optional garnish.

# Expert advice:

01 -
  • These freeze beautifully before frying, so you can prep ahead and impress guests without last minute stress
  • The filling strikes that perfect balance between indulgent creaminess and real sweet crab flavor
02 -
  • Any water trapped inside will cause scary oil spattering, so pat the crab completely dry before mixing
  • Do not overcrowd the pot or the oil temperature will drop and you will end up with greasy bombs
03 -
  • Use lump crab meat rather than claw meat for the sweetest flavor and most tender texture
  • Keep a small bowl of water beside your work station to wet your fingers if the wrappers start sticking

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