Crab Rangoon Bombs (Print Version)
# Ingredients:
→ Filling Mix
01 -
120g shredded cooked crab meat (or imitation crab)
02 -
225g softened cream cheese
03 -
1 tablespoon finely chopped green onions
04 -
1 teaspoon fresh lemon juice
05 -
1 tablespoon soy sauce
06 -
1/2 teaspoon Worcestershire sauce
07 -
1/2 teaspoon garlic powder
08 -
Season with salt and black pepper
→ Wrappers and Oil
09 -
Pack of wonton wrappers
10 -
Vegetable oil for frying
→ Sauce for Serving
11 -
Any favorite dipping sauce like sweet and sour
# Instructions:
01 -
In a medium mixing bowl, blend crab meat, cream cheese, green onions, lemon juice, soy sauce, Worcestershire, garlic powder, and a pinch of salt and pepper. Stir until smooth.
02 -
Lay a wonton wrapper flat. Add a small dollop of the crab mixture (about 1-2 teaspoons) right in the middle.
03 -
Dip your finger in water and run it along all four edges of the wrapper. Pull the edges together firmly to seal into a pouch or dumpling shape.
04 -
Warm up vegetable oil in a deep pot or fryer to about 175°C (350°F). Make sure there's enough oil to completely cover the bombs during frying.
05 -
Gently add a few bombs at a time into the oil and fry them in small groups for 2-3 minutes or until they turn golden brown and crisp.
06 -
Place the fried bombs on a plate layered with paper towels to soak up any extra oil.
07 -
Serve the hot crab bombs with a side of your chosen dipping sauce for flavor-packed bites.
# Notes:
01 -
Let your cream cheese soften well before mixing so the filling ends up smooth.
02 -
Cover the wrapped bombs with a slightly damp cloth if you're not frying right away. It'll keep the wrappers from drying out.