Crab Rangoon Bombs Golden Pastry (Printable)
Crispy wonton-wrapped spheres filled with seasoned crab and cream cheese. Fried to golden perfection.
# What You’ll Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and picked over
03 - 2 green onions, finely sliced
04 - 1 garlic clove, minced
05 - 1 tsp Worcestershire sauce
06 - 1 tsp soy sauce
07 - 1/2 tsp toasted sesame oil
08 - 1/2 tsp sugar
09 - 1/4 tsp white pepper
10 - 1/2 tsp kosher salt
→ Assembly
11 - 1 package (16 sheets) wonton wrappers
12 - 1 large egg, lightly beaten
→ For Frying
13 - 4 cups neutral oil (vegetable or canola)
→ Optional Garnish
14 - Sweet chili sauce for dipping
15 - Chopped fresh chives or green onions
# How-To Steps:
01 - Combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, sugar, white pepper, and salt in a mixing bowl. Mix until smooth and evenly incorporated.
02 - Lay out wonton wrappers on a clean surface. Place 1 tablespoon of filling in the center of each wrapper.
03 - Brush the edges of each wrapper with beaten egg. Gather the corners and edges together to form a ball, pinching to seal completely.
04 - Heat oil in a deep pot or fryer to 350°F.
05 - Fry the bombs in batches of 3-4 for 2-3 minutes until deep golden brown and crisp. Do not overcrowd the pot.
06 - Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce and optional garnish.
# Expert Advice:
01 -
- The filling can be made ahead and stored overnight, leaving you with just the folding and frying when guests arrive
- These freeze beautifully uncooked and go straight from freezer to hot oil for last minute appetizers
02 -
- If your wrappers keep tearing, run your finger under water and moisten the edges instead of using egg wash. The extra moisture makes them more pliable and forgiving.
- A small cookie scoop makes perfectly portioned filling every time. Use one that holds about one tablespoon for the best results.
03 -
- Test fry one bomb before doing the whole batch. This lets you adjust the heat and check that your seals hold before committing everything to the oil.
- If making for a party, fry them in the last 20 minutes before guests arrive. They're worth the effort but are undeniably best hot and fresh from the oil.