Crab Rangoon Bombs
Crispy golden pouches filled with a luscious cream cheese and crab mixture, perfect for any occasion.
Servings: 10 bombs
Calories: 275kcal
Ingredients
For the Filling
- 8 oz Cream Cheese Softened
- 1 cup Cooked Crab Meat Finely chopped
- 2 tbsp Green Onions Finely chopped
- 1 tbsp Soy Sauce
- 1 tsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
- 1/4 tsp Ground Black Pepper
For Assembly
- 20 pieces Wonton Wrappers
- 1 Large Egg Beaten for sealing
- 1 cup All-Purpose Flour For dusting
For Coating
- 2 Large Eggs Beaten for coating
- 1 1/2 cups Panko Breadcrumbs For extra crunch
For Frying
- Vegetable Oil For deep-frying
For Serving
- Sweet Chili Sauce Optional for dipping
- Soy Sauce Optional for dipping
- Extra Chopped Green Onions Optional for garnish
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, cooked crab meat, chopped green onions, soy sauce, Worcestershire sauce, garlic powder, and ground black pepper. Stir until the mixture is smooth and evenly blended.
Shaping the Bombs
- Take a wonton wrapper and place a small spoonful of the filling in the center. Brush the edges of the wrapper with the beaten egg, then fold and pinch the corners together to seal tightly, creating a small pouch.
- Repeat this process for all the wonton wrappers, ensuring each bomb is well-sealed.
Coating
- Roll each filled wonton bomb in all-purpose flour, ensuring an even coat. Next, dip them into the beaten eggs, and finally roll each one in panko breadcrumbs to create a crispy outer layer.
Frying
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the bombs in batches for about 2-3 minutes, turning occasionally, until they are golden brown and crispy.
- Remove them from the oil and drain on paper towels to remove excess grease.
Serving
- Sprinkle with extra chopped green onions and serve hot, accompanied by dipping sauces.
Notes
Chill the filling for 30 minutes before assembly for best flavor. Can be made healthier by using an air fryer.