Crab Rangoon Bombs

If you love the creamy, savory filling of traditional crab rangoon, you’re going to fall head over heels for these Crab Rangoon Bombs. They combine tender crab meat, cream cheese, and seasonings wrapped in dough or wonton wrappers, then baked or fried until golden and crispy.

They’re the ultimate party food — a mix of crunch on the outside and creamy, crabby goodness on the inside.

Why You’ll Love This Recipe

• Perfect bite-size snack: Great for appetizers or finger food.
• Creamy & crunchy: Best of both textures in one bite.
• Crowd-pleasing: Everyone loves cheesy, crab-filled goodness.
• Easy to make ahead: Assemble in advance and bake or fry when ready.

Ingredients

• 1 cup cooked crab meat (fresh, canned, or imitation)
• 8 oz cream cheese, softened
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 package wonton wrappers (or refrigerated biscuit dough for larger bombs)
• Oil, for frying (or cooking spray if baking)
• Optional: sweet chili sauce for dipping

Step-by-Step Instructions

Step 1: Make the Filling

1. In a bowl, combine crab meat, cream cheese, green onions, soy sauce, Worcestershire sauce, garlic powder, and onion powder.
2. Mix until smooth and creamy.

Step 2: Assemble the Bombs

1. Place 1 tablespoon of filling in the center of each wonton wrapper (or flatten biscuit dough into a circle and add filling).
2. Gather edges and pinch tightly to seal, forming a ball.

Step 3: Fry or Bake

To Fry:

1. Heat oil in a skillet to 350°F (175°C).
2. Fry bombs in batches for 2–3 minutes, until golden brown.
3. Drain on paper towels.

To Bake:

1. Preheat oven to 375°F (190°C).
2. Place bombs on a parchment-lined baking sheet.
3. Spray lightly with cooking spray or brush with oil.
4. Bake 12–15 minutes, until golden.

Step 4: Serve

Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.

Tips for Success

• Seal tightly: Prevents filling from leaking out while frying.
• Keep oil hot: Ensures crisp, non-greasy results.
• Make ahead: Assemble bombs and refrigerate up to 24 hours before cooking.
• Freezer-friendly: Freeze unbaked bombs, then fry or bake straight from frozen.

Variations

• Spicy Crab Rangoon Bombs: Add sriracha or red pepper flakes to the filling.
• Cheesy Upgrade: Mix in shredded mozzarella or cheddar for extra gooeyness.
• Bacon-Wrapped Version: Wrap each bomb in bacon before baking.
• Air Fryer Option: Air fry at 375°F (190°C) for 8–10 minutes.

Why This Recipe Works

The creamy filling balances perfectly with the crispy exterior, making each bite flavorful and addictive. The seasonings enhance the crab without overpowering it, and the option to fry, bake, or air fry makes this recipe versatile for any occasion.

✨ Crispy, creamy, and loaded with flavor — these Crab Rangoon Bombs are guaranteed to steal the show at your next gathering.