Crab Rangoon Bombs

 

Ingredients (Makes 10–12 Bombs):

• 8 oz cream cheese, softened
• 1/2 cup cooked crab meat or imitation crab, finely chopped
• 2 tablespoons green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sesame oil
• 10–12 wonton wrappers
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or canola)
• Sweet and sour sauce or dipping sauce of choice (optional)

Instructions:

1️⃣ Prepare the Filling:
In a medium mixing bowl, combine softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil. Mix well until everything is evenly incorporated and creamy.

2️⃣ Assemble the Bombs:
Lay the wonton wrappers flat on a clean surface. Place a spoonful of the crab mixture in the center of each wrapper.
Brush the edges with the beaten egg, then fold each wrapper into a triangle and press firmly to seal. For a “bomb” shape, fold in the corners to form a small pouch or bundle. Make sure all edges are sealed to prevent leaks while frying.

3️⃣ Fry the Bombs:
Heat oil in a deep skillet or pot over medium heat. To test if the oil is ready, drop in a small piece of wonton wrapper—it should sizzle immediately.
Carefully add the Rangoon bombs in small batches to avoid overcrowding. Fry for 2–3 minutes per side, flipping as needed, until golden brown and crispy.

4️⃣ Drain and Serve:
Transfer the fried bombs to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce—sweet and sour, soy sauce, or even spicy mayo for a flavorful finish!