Description
Crispy crab rangoon bombs filled with a creamy crab mixture, perfect for gatherings and special occasions.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup crab meat (fresh or imitation), chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- 1 package wonton wrappers
- Oil, for frying
Instructions
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper. Stir gently until the mixture is smooth and well combined.
- Take one wonton wrapper and place about 1 tablespoon of the mixture in the center. Carefully gather the edges of the wrapper and pinch them together to create a sealed ball.
- Heat oil in your deep fryer or large pot to 350°F (175°C).
- Fry the crab rangoon bombs in batches for about 2-3 minutes, or until they turn a deep golden brown.
- Remove the bombs using a slotted spoon and let them drain on paper towels. Serve warm with sweet chili sauce or soy sauce for dipping.
Notes
Make the filling a day in advance for enhanced flavor. You can air fry these bombs at 375°F (190°C) for 10-12 minutes for a healthier option.
Nutrition
- Serving Size: 2 bombs
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg