Crab Rangoon Bombs

Name: Crab Rangoon Bombs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 12 wonton wrappers; 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; Vegetable oil (for frying)

Jena Ellison

Update : February 17, 2026

Delicious Crab Rangoon Bombs ready to be served as an appetizer

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Why Make This Recipe

Crab Rangoon Bombs are a fun twist on a classic appetizer. They offer a crispy exterior with a creamy, flavorful filling that makes them perfect for parties, snacks, or even a cozy night in. The combination of crab meat and cream cheese wrapped in wontons is not only delicious but also easy to prepare. Whether you’re a seafood lover or just looking to try something new, these bombs are sure to impress!

How to Make Crab Rangoon Bombs

Ingredients

12 wonton wrappers
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
Vegetable oil (for frying)

Directions

In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix well until fully incorporated.
Place about one tablespoon of filling in the center of each wonton wrapper. Moisten edges with water and fold over diagonally to form a triangle. Seal tightly.
Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the bombs in batches, about three to four at a time, until golden brown and crispy (approximately 3-4 minutes per side). Drain on paper towels.

How to Serve Crab Rangoon Bombs

Serve Crab Rangoon Bombs hot and crispy. They are great on their own or with a dipping sauce like sweet and sour sauce or soy sauce. You can also add a sprinkle of sesame seeds or chopped green onions on top for extra flavor and presentation.

How to Store Crab Rangoon Bombs

If you have leftovers, let the Crab Rangoon Bombs cool completely. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer at 350°F (175°C) until heated through and crispy again.

Tips to Make Crab Rangoon Bombs

Make sure your cream cheese is softened; it makes mixing easier.
Do not overfill the wonton wrappers, or they may burst while frying.
Keep the oil at the right temperature to ensure crispy bombs and prevent them from becoming soggy.

Variation

You can add spices like cayenne pepper for a little heat. Another option is to use different seafood, such as shrimp or lobster, to create your own unique filling.

FAQs

Can I bake Crab Rangoon Bombs instead of frying?
Yes, you can brush them lightly with oil and bake at 375°F (190°C) for about 15-20 minutes, until golden brown.

Can I freeze Crab Rangoon Bombs?
Yes, you can freeze them before frying. Lay the bombs on a baking sheet to freeze them individually, then transfer to a bag or container. Fry them directly from the freezer when ready to eat.

What can I substitute for crab meat?
If you prefer, you can use imitation crab meat or even cooked chicken or tofu for a non-seafood option.