Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese, finely chopped imitation crab meat (or flaked real crab meat), chopped green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Mix thoroughly until all ingredients are well incorporated and the filling is creamy and uniform. Taste and adjust seasonings if desired.8 ounce cream cheese, softened, 4 ounces imitation crab meat, finely chopped, 1/4 cup finely chopped green onions, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Lay out a few wonton wrappers on a clean, dry surface. Lightly moisten the edges of one wonton wrapper with water using your fingertip or a pastry brush.1 (12-count) package wonton wrappers, water
- Place about 1 to 1.5 teaspoons of the crab rangoon filling in the center of the moistened wonton wrapper. Be careful not to overfill, as this can make sealing difficult and cause the bombs to burst during frying.
- Bring the four corners of the wonton wrapper up to meet in the center, pinching them together securely over the filling. Gently press down to remove any air pockets. You want to create a small, sealed pouch or "bomb" shape. Ensure all edges are firmly sealed to prevent the filling from leaking out during frying. Repeat this process with the remaining wonton wrappers and filling, until all are assembled. You should have approximately 12 Crab Rangoon Bombs.1 (12-count) package wonton wrappers
- In a deep pot or Dutch oven, add enough vegetable oil to reach a depth of about 3 inches. Heat the oil over medium heat to approximately 350°F (175°C). It's important to maintain this temperature for perfectly crispy wontons without them burning. You can test if the oil is ready by dropping a tiny piece of wonton wrapper into the oil; it should sizzle and float to the surface immediately.4-6 cups vegetable oil
- Carefully place 3-4 Crab Rangoon Bombs into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy wontons.
- Fry the Crab Rangoon Bombs for 2-3 minutes per side, or until they are deeply golden brown and crispy. They will puff up slightly as they cook.
- Using the slotted spoon or spider strainer, remove the fried Crab Rangoon Bombs from the oil and place them on a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off, ensuring maximum crispiness.
- Continue frying the remaining Crab Rangoon Bombs in batches, ensuring the oil temperature is maintained between batches. Serve immediately while hot and crispy, with your favorite dipping sauces like sweet chili sauce, soy sauce, or duck sauce. Garnish with extra chopped green onions if desired.sweet chili sauce, soy sauce, duck sauce, extra chopped green onions
Notes
Allow any leftover cooked Crab Rangoon Bombs to cool completely. Store them in an airtight container in the refrigerator for up to 2-3 days. For reheating, use oven or air fryer for best crispiness.