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+ servings
Crab Rangoon Bombs

Crispy Crab Rangoon Bombs Perfect for Your Next Party

These Crab Rangoon Bombs are a crispy, creamy appetizer that will be a hit at your next gathering.
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 bombs
Course: Appetizers
Cuisine: Asian
Calories: 150

Ingredients
  

For the Bombs
  • 1 pack Wonton Wrappers Look for fresh varieties in the refrigerated section.
  • 1 cup Crab Meat Lump crab is preferred for rich flavor.
  • 8 ounces Cream Cheese Soften before mixing for smooth blending.
  • 2 tablespoons Green Onions Finely chopped.
  • 1 teaspoon Garlic Powder Add generously.
  • 1 teaspoon Soy Sauce Opt for low-sodium.
  • Vegetable Oil for frying Choose an oil with a high smoke point.
For the Dipping Sauce (Optional)
  • 1 tablespoon Soy Sauce Base for the sauce.
  • 1 teaspoon Rice Vinegar or Sriracha Mix with soy sauce for a zesty dip.

Equipment

  • Deep skillet or fryer
  • Mixing bowl
  • Thermometer
  • slotted spoon

Method
 

Preparation
  1. Combine cream cheese, crab meat, green onions, garlic powder, and soy sauce in a mixing bowl until smooth.
  2. Take a wonton wrapper, place 1 tablespoon of filling in the center, moisten the edges, and seal.
  3. Heat vegetable oil to 350°F (175°C) in a deep skillet.
  4. Fry 3 to 4 bombs at a time for 3 to 4 minutes until golden brown, then drain on paper towels.
  5. Whisk together soy sauce with rice vinegar or sriracha for dipping sauce.
  6. Serve hot with dipping sauce.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven for best results.

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