Crab Rangoon Bombs are a fun twist on the classic crab rangoon you might find at your favorite Chinese restaurant. These little pockets are filled with a creamy crab mixture that’s perfectly seasoned and wrapped up in a crispy, golden shell that just begs to be dipped in sweet and sour sauce or even a little soy sauce if you like a salty kick.
I love making these when friends come over because they’re easy to pop in your mouth and always disappear fast. The best part is how the outside stays crunchy while the crab filling inside is creamy and flavorful—it’s like a little surprise in every bite. Whenever I make them, I like using fresh crab or good-quality canned crab meat to keep the flavor just right.
Serving these as party appetizers or a fun snack is always a hit. I like to plate them with a variety of dipping sauces so everyone can find their favorite. Sometimes, I’ll even sneak in a little extra cream cheese to make them extra smooth inside. These Crab Rangoon Bombs always remind me of cozy nights with friends and sharing laughs over tasty bites.
Key Ingredients & Substitutions
Cream Cheese: This is the creamy base that makes the filling smooth and rich. If you want a lighter option, try using Neufchâtel cheese or a dairy-free cream cheese.
Crab Meat: Fresh crab tastes best, but good-quality canned crab meat works well here. You could also swap in cooked shrimp or lobster for a different seafood twist.
Wonton Wrappers: These give the crispy, golden shell. If you can’t find wonton wrappers, spring roll wrappers or even phyllo dough can be a good substitute, but adjust frying time as needed.
Seasonings: Soy sauce and Worcestershire add depth of flavor. If you avoid soy, tamari or coconut aminos are good alternatives.
How Do I Seal the Wonton Wrappers Properly to Avoid Leaks?
Sealing wontons well is key to keeping the filling inside during frying. Here’s how I do it:
- Place the filling in the center of the wrapper, but don’t overfill.
- Use a little water on your fingertip to wet the edges—it acts like glue.
- Bring all corners together to form a tight little pouch and pinch firmly.
- If the edges don’t stick well, add a drop more water and press again.
- Check for any open spots before frying—they can cause bursts!
The better the seal, the crispier and neater your Crab Rangoon Bombs will be!
Equipment You’ll Need
- Deep fryer or heavy pot – perfect for frying the rangoon bombs evenly and keeping the oil temperature steady.
- Slotted spoon – helps you lift the bombs out of the oil without too much grease.
- Mixing bowl – to combine the cream cheese and crab filling smoothly.
- Small brush or clean finger – to wet the wonton wrapper edges for a tight seal.
- Paper towels – for draining excess oil and keeping the bombs crisp.
Flavor Variations & Add-Ins
- Swap crab for finely chopped cooked shrimp for a sweeter seafood flavor that still pairs well with cream cheese.
- Add a pinch of Old Bay seasoning to the filling for a little spicy, lemony kick that brightens the taste.
- Mix in chopped water chestnuts for an unexpected crunchy texture inside the creamy filling.
- Try a blend of cream cheese and shredded mozzarella to make the filling extra gooey and melty.
Crab Rangoon Bombs
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh or canned, drained and flaked)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For the Wrappers & Frying:
- 24 wonton wrappers
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/4 cup mayonnaise
- 1 tbsp sweet chili sauce
- 1 tsp sriracha or hot sauce (adjust to taste)
Optional Garnish:
- Chopped green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry. So, you’ll have delicious Crab Rangoon Bombs ready in around 25 minutes—perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by mixing the softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper in a medium bowl. Stir well until everything is combined and smooth.
2. Fill and Seal the Wontons:
Lay a wonton wrapper flat on a clean surface. Spoon about 1 tablespoon of your crab filling into the center. Dip your finger in water and lightly wet the edges of the wrapper. Bring the corners up together above the filling and pinch them tightly to seal, creating a little “bomb” shape. Do this for all the wrappers and filling.
3. Fry the Crab Rangoon Bombs:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the bombs into the hot oil in batches. Fry for about 2-3 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain any extra oil.
4. Make the Dipping Sauce and Serve:
In a small bowl, mix the mayonnaise, sweet chili sauce, and sriracha until smooth. Serve your hot Crab Rangoon Bombs with the dipping sauce on the side, garnished with chopped green onions if you like.
Can I Use Frozen Crab Meat in This Recipe?
Yes, you can use frozen crab meat! Just be sure to thaw it completely in the refrigerator overnight and drain any excess moisture before mixing it into the filling to avoid soggy bombs.
How Do I Store Leftover Crab Rangoon Bombs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 350°F oven for about 8-10 minutes to keep them crispy, or re-fry briefly if you prefer.
Can I Bake Instead of Frying the Crab Rangoon Bombs?
Yes! Place the bombs on a baking sheet lined with parchment, spray lightly with cooking spray, and bake at 400°F for 12–15 minutes or until golden and crispy. Baking is a great lower-fat option.
What Can I Use If I Don’t Have Wonton Wrappers?
If you can’t find wonton wrappers, spring roll wrappers or even phyllo dough can work. Just adjust frying or baking times accordingly and be gentle when wrapping to avoid tearing.