Crab Rangoon Bombs are little pockets of crispy, golden-fried dough filled with a creamy, cheesy crab mixture that’s bursting with flavor. These tasty bites are a fun twist on the classic crab rangoon, packing all the fun into a neat, bite-sized treat that’s perfect for snacking or sharing.
I love making these for parties or casual get-togethers because they’re always a hit—people can’t resist that crunchy outside with the creamy, flavorful filling inside. What’s great is that they’re super easy to pop in your mouth, no chopsticks needed, and they come together quickly once you have the filling ready.
My favorite way to enjoy Crab Rangoon Bombs is to serve them with a little sweet chili sauce or soy sauce for dipping. They’re perfect as an appetizer or even as an indulgent snack while watching a movie. Every time I make them, I get asked for the recipe, and it never fails to bring a smile to everyone’s face!
Key Ingredients & Substitutions
Cream Cheese: This gives the filling its creamy texture and mild tang. Use full-fat cream cheese for the best flavor. If you want a lighter option, try Neufchâtel cheese or a blend of ricotta and cream cheese.
Crab Meat: Fresh or canned real crab works great for a rich taste. Imitation crab is a budget-friendly substitute and still tasty. Just make sure it’s shredded well to mix smoothly.
Wonton Wrappers: These crisp up nicely when fried and hold the filling perfectly. If you can’t find them, spring roll wrappers or even small phyllo pastry sheets can be a fun alternative.
Parmesan Cheese: Sprinkled on top for a little extra flavor and crunch. You could swap it with finely shredded cheddar or Asiago if you want a twist.
How Do You Shape the Wontons So They Stay Closed While Frying?
Sealing the wontons properly is key to keeping the filling inside and getting that crispy shell. Follow these simple steps:
- Lightly moisten the edges of each wonton wrapper with water before folding. This acts like glue to seal.
- Bring the four corners up and pinch tightly at the top to form the “bomb” shape.
- Make sure there are no gaps or holes where filling can escape.
- Place them on a tray while you work in batches to keep them from sticking together.
Doing this carefully means your Crab Rangoon Bombs will hold together perfectly while frying and come out golden and crunchy every time.
Equipment You’ll Need
- Deep frying pan or pot – perfect for frying the bombs evenly in hot oil.
- Tongs or slotted spoon – helps you safely turn and remove the bombs from oil.
- Mixing bowl – easy to combine the crab filling ingredients smoothly.
- Paper towels – great for draining the excess oil after frying to keep bombs crispy.
- Baking sheet or tray – to place the wrapped wontons before frying without sticking.
Flavor Variations & Add-Ins
- Swap crab with cooked shrimp or salmon for a different seafood twist that still tastes fresh.
- Mix in chopped water chestnuts for extra crunch inside the filling.
- Add a pinch of Old Bay seasoning or cayenne pepper for a subtle spicy kick.
- Top with a sprinkle of shredded sharp cheddar instead of Parmesan for a bolder flavor.
How to Make Crab Rangoon Bombs
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (imitation crab can be used)
- 2 green onions, finely chopped (plus extra for garnish)
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp soy sauce
- ¼ tsp onion powder
- Salt and pepper, to taste
For the Assembly and Frying:
- 30-40 wonton wrappers
- Vegetable oil, for frying
- Shredded Parmesan cheese, for topping
- Red pepper flakes, for garnish (optional)
- Sweet chili sauce or soy sauce, for dipping
How Much Time Will You Need?
Preparing and assembling the Crab Rangoon Bombs will take about 15-20 minutes. Frying them until golden and crispy adds another 10 minutes, so plan for around 30 minutes from start to finish. This makes a quick, delicious appetizer or snack!
Step-by-Step Instructions:
1. Make the Crab Filling:
In a mixing bowl, combine the softened cream cheese, crab meat, finely chopped green onions, Worcestershire sauce, garlic powder, soy sauce, onion powder, salt, and pepper. Mix everything well until you have a smooth and creamy mixture.
2. Fill and Shape the Wonton Bombs:
Place about one teaspoon of the crab filling in the center of each wonton wrapper. Gather the four corners up and pinch them together at the top to create a small pouch or “bomb,” making sure the filling is securely enclosed.
3. Fry Until Crispy:
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully fry the Crab Rangoon Bombs in batches, turning occasionally, until all sides are golden brown and crispy, about 2-3 minutes. Use a slotted spoon or tongs to remove them and drain on paper towels.
4. Add Toppings and Serve:
While still warm, sprinkle each Crab Rangoon Bomb with shredded Parmesan cheese. Garnish with extra chopped green onions and red pepper flakes if you like a little heat. Serve hot with sweet chili sauce or soy sauce for dipping.
Can I Use Frozen Crab Meat for Crab Rangoon Bombs?
Yes! Just make sure to fully thaw the crab meat in the fridge overnight and pat it dry before mixing it into the filling to avoid extra moisture.
What’s the Best Way to Store Leftover Crab Rangoon Bombs?
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or skillet to maintain crispiness instead of microwaving.
Can I Bake These Instead of Frying?
Absolutely! Brush or spray the bombs lightly with oil and bake at 400°F (200°C) for about 12-15 minutes until golden and crispy. They won’t be quite as crunchy as frying but still delicious.
What Can I Serve with Crab Rangoon Bombs?
They’re perfect with sweet chili sauce, soy sauce, or a spicy mayo dip. You can also serve them alongside a fresh salad or steamed vegetables for a light meal.