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A plate of crispy Rangoon crab bombs, topped with green onion garnishes, with one bomb cut in half to reveal its crab and filling.

Rangoon Crab Bombs

Rangoon Crab Bombs are crispy, golden-fried wonton bites filled with a rich, crab-forward cream cheese filling, seasoned with soy sauce, garlic, and a touch of Worcestershire.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time (if prepping ahead) 30 minutes
Total Time 1 hour
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American Chinese, Fusion, Party Food
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Lump crab meat - Drained and squeezed dry
  • 5 oz Cream cheese - Softened to room temp
  • 2 Green onions - Chopped
  • 2 Garlic cloves - Minced
  • 2 teaspoon Soy sauce - Or up to 1 tablespoon for deeper flavor
  • 1 teaspoon Worcestershire - Or ½ teaspoon fish sauce optional swap
  • ¼ teaspoon Black pepper - Freshly ground
For the Wrappers
  • 24 Wonton wrappers - Square thawed if frozen
  • Water - For sealing edges
For Frying
  • Vegetable oil - Enough to deep fry
For Dipping Sauce(Optional)
  • 2 tablespoon Sweet chili sauce
  • 1 tablespoon Soy sauce
  • 1 teaspoon Rice vinegar - Or to taste

Equipment

  • 1 Deep pot or wok (At least 3 inches deep)
  • 1 Candy thermometer (Essential for oil temp control)
  • 1 Slotted spoon (Or spider strainer)
  • 1 Baking sheet (For freezing or staging bombs)
  • 1 Baking sheet (For sealing wrappers with water)
  • 1 Paper towels (For draining fried bombs)

Method
 

  1. Mix crab with cream cheese
    A bowl filled with a mixture of shredded crab, green onions, and other ingredients, stirred together for the filling of Rangoon crab bombs.
  2. Fill and seal each wrapper
    A close-up of a single Rangoon crab bomb sitting on a surface with a filling of shredded crab, cabbage, and green onions inside a crispy, golden wrapper.
  3. Heat oil to 350 degrees
    A wok filled with oil and golden, crispy wonton wrappers frying with a stuffed filling, forming crunchy Rangoon crab bombs.
  4. Fry bombs until golden brown
    A small bowl filled with soy sauce, chopped red chilies, and sesame seeds, garnished with sliced green onions, creating a spicy dipping sauce.
  5. Stir all sauce ingredients
    A plate of crispy Rangoon crab bombs, topped with green onion garnishes, with one bomb cut in half to reveal its crab and filling.

Nutrition

Serving: 300gCalories: 80kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 18mgSodium: 190mgPotassium: 60mgFiber: 0.3gSugar: 1gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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