Crab Rangoon Bombs

Crab Rangoon Bombs with creamy crab filling and crispy wonton shells. Easy appetizer recipe for busy families.

I decided to make these Crab Rangoon Bombs on a day when I wanted a simple appetizer that still felt fun and a little indulgent. The crispy outside and creamy filling reminded me of the takeout nights my wife and I used to enjoy when the kids were little and we grabbed what we could between school events and late workdays. The aroma filled the kitchen before the first batch even came out of the oil and my family hovered close by waiting for a taste.

These little bites offer a perfect mix of crunchy and creamy. The warm crab and cream cheese create a smooth and flavorful center that pairs beautifully with the crisp golden shell. My family loved how easy they were to eat and every time I turned around another one had disappeared from the plate. They felt familiar yet special at the same time which made the whole experience even better.

I like that this recipe fits right into a busy home because it asks for very little prep and cooks quickly. You do not need fancy equipment or a long list of ingredients. You only need a bowl, a skillet and a few minutes of your time. My wife even asked me to make a second batch for her friends the next time they visit for a movie night. When a dish earns that kind of reaction, I know it belongs in our regular rotation.

Questions You May Have About This Recipe

Can I use imitation crab
Yes. Imitation crab works well and blends smoothly into the filling.

Do I need to fry them in deep oil
No. You only need enough oil to submerge the bombs halfway. Turn them as needed.

Can I air fry them
Yes. Brush lightly with oil and cook at 380 F until golden.

Can I make the filling ahead
Yes. Store it in the refrigerator for up to 24 hours.

Are they spicy
No. They are mild unless you add extra seasoning.

What You Need To Make Crab Rangoon Bombs

8 oz imitation crab or real crab meat

8 oz cream cheese, softened

1 tbsp soy sauce

1 tbsp minced green onion

1 tsp garlic powder

1 tsp onion powder

24 wonton wrappers

Oil for frying

How To Make Crab Rangoon Bombs

Chop the crab into very small pieces and place it in a bowl.

Add cream cheese, soy sauce, green onion, garlic powder and onion powder. Mix until smooth.

Place a spoon of filling in the center of each wonton wrapper.

Gather the edges and pinch them together to seal well.

Heat oil in a skillet over medium heat.

Fry the bombs until golden on all sides then drain on paper towels.

Serve warm with sweet chili sauce or soy sauce.

Tips

Do not overfill the wrappers or they may open while frying.

Keep wrappers covered with a damp cloth to prevent drying.

Serve with dipping sauce to add contrast.

Chill the filling slightly to make sealing easier.

Reader Reviews

⭐⭐⭐⭐⭐ Crispy, creamy and full of flavor. My guests asked for the recipe before the night ended. Sandra T

⭐⭐⭐⭐ Very tasty and simple to put together. I used imitation crab and it worked perfectly. Marlene H

⭐⭐⭐⭐⭐ Perfect for parties. The outside stayed crisp and the filling was smooth and rich. I will make them again. Donna W

⭐⭐⭐⭐ These were delicious. I served them with sweet chili sauce and my family loved them. Ruth G

⭐⭐⭐⭐⭐ I enjoyed every bite. They fry fast and the flavor is balanced. I will keep this recipe handy. Patricia N

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