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Hands Folding Crab Rangoon Bombs, Sealing The Edges For Frying
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Crab Rangoon Bombs

This guide teaches you how to make delicious Crab Rangoon Bombs. We'll cover ingredients, cooking methods, and tips for success.
Cook Time15 minutes
Course: Appetizer
Cuisine: American, Chinese
Keyword: Baked, Crab Rangoon, Fried, Wonton

Equipment

  • large skillet
  • slotted spoon
  • paper towel
  • Baking Sheet
  • parchment paper
  • small saucepan
  • small bowl

Ingredients

  • 1 cup Lump Crab Meat Well-drained
  • 8 ounces Cream Cheese Softened
  • Salt To taste, Start with a small amount
  • Pepper To taste, Start with a small amount
  • 1/2 teaspoon Garlic Powder Or to taste
  • 1/2 teaspoon Onion Powder Or to taste
  • 1/4 teaspoon Vinegar Optional
  • 1 package Wonton Wrappers Square wrappers
  • 1/2 cup Vinegar
  • 1/2 cup Sugar
  • 1/4 cup Ketchup
  • 1 tablespoon Soy Sauce
  • 1/2 cup Mayonnaise
  • 1 tablespoon Sriracha or more, to taste
  • 1 teaspoon Lime Juice

Instructions

  • Start with your crab meat. Make sure it’s drained well. You don’t want extra water in your filling. Then, add the cream cheese. Use a spoon or spatula to gently mix them together. Don’t overmix; you want some texture.
  • Now it’s time for the seasonings! Add a little salt and pepper. A tiny bit of garlic powder and onion powder will also add a lot of flavor. Taste the mixture. Add more seasoning if needed. Remember, you can always add more, but you can’t take it away!
  • Place a teaspoon of the crab mixture in the center of each wonton wrapper. Don't overfill; this causes leaks.
  • Fold the wrapper in half to form a triangle. Pinch the edges together tightly to seal. Then, bring the bottom two corners together and pinch firmly to create a "bomb" shape. Make sure there are no gaps to prevent leaking.
  • Use a damp fingertip to seal any small openings. This helps create a good seal. If the wrappers crack, use a little water to patch them up. Work quickly to prevent the wrappers from drying out. Dry wrappers are more likely to break. Lightly brush the bombs with oil before frying for extra crispiness.
  • Heat about 1 inch of oil in a large skillet to 350°F (175°C). Carefully place the Rangoon bombs in the hot oil. Don't overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the Rangoon bombs in a single layer on the baking sheet. Lightly brush the tops with oil. Bake for 12-15 minutes, or until golden brown and crispy.
  • Serve your Crab Rangoon Bombs immediately after cooking for the best taste and texture. They’re great on their own, but dipping sauces add extra flavor. Arrange them on a plate or in a basket.
  • Mix all ingredients in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Let cool before serving.
  • Mix all ingredients in a small bowl until well combined. Adjust the sriracha amount to control the spice level.