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EZIT Crab Rangoon Bombs Recipe

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Crab Rangoon Bombs are a delicious twist on the traditional crab rangoon, featuring crispy fried wonton wrappers filled with a creamy mixture of lump crab meat, cream cheese, and savory seasonings. Perfect as appetizers or party snacks, these bombs offer a crunchy exterior paired with a rich, flavorful filling that will delight your guests.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Approximately 12 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American-Chinese

Ingredients

Filling

  • 1 cup lump crab meat (fresh or canned)
  • 4 oz cream cheese, softened
  • 2 green onions, finely chopped
  • 1 tsp garlic powder
  • 1 tsp soy sauce

Wrappers

  • 12 wonton wrappers

For Frying

  • Vegetable oil (for frying, enough to deep fry)

Instructions

  1. Prepare the filling: In a mixing bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Mix everything well until you achieve a smooth and thoroughly incorporated filling.
  2. Assemble the bombs: Place one wonton wrapper on a flat surface. Spoon about one tablespoon of the crab filling into the center of each wrapper. Moisten the edges of the wrapper with a little water using your finger to help seal.
  3. Seal the wontons: Fold the wonton wrapper over diagonally to form a triangle and press the edges firmly to seal, ensuring no filling can escape during frying. Repeat for all wrappers.
  4. Heat the oil: Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
  5. Fry the crab rangoon bombs: Carefully place a few wonton bombs at a time into the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes or until golden brown and crispy on all sides.
  6. Drain and serve: Using a slotted spoon, remove the fried bombs from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm for the best taste and texture.

Notes

  • For a crispier texture, double fry the bombs by frying them a second time for 1 minute after they have cooled.
  • Make sure to seal the wonton edges tightly to prevent oil from entering.
  • If you prefer baking, arrange bombs on a greased baking sheet and bake at 400°F (200°C) for 12-15 minutes or until golden and crispy, but frying yields the classic texture.
  • Use fresh or canned crab meat depending on availability, but fresh will provide the best flavor.
  • Serve with sweet chili sauce or soy sauce for dipping.

Find it online: https://zaracooking.com/ezit-crab-rangoon-bombs-recipe/