Description
Bite-sized, deep-fried wontons filled with a creamy crab and cream cheese mixture.
Ingredients
Scale
- 8 oz cream cheese, softened
- 4 oz imitation crab meat, shredded
- 2 tablespoons green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 24 wonton wrappers
- Vegetable oil for frying
Instructions
- In a medium bowl, combine the softened cream cheese, shredded crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper. Mix until smooth.
- Place one wonton wrapper on a clean surface. Moisten the edges lightly with water using your finger.
- Place about one teaspoon of the filling in the center of the wrapper.
- Fold the wrapper into a triangle shape, pressing the edges firmly to seal, removing any air pockets.
- Bring the two opposite corners of the triangle together over the filling and press them to seal, forming a small pouch or ‘bomb’ shape. Repeat with remaining filling and wrappers.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Carefully fry the Crab Rangoon Bombs in batches for 2 to 3 minutes, turning occasionally, until they are golden brown and crisp.
- Remove the bombs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Notes
- Serve immediately with sweet and sour sauce or duck sauce for dipping.
- If you prefer baking, place them on a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 10-12 minutes, flipping halfway.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 85
- Sugar: 1
- Sodium: 120
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0.1
- Carbohydrates: 5
- Fiber: 0.2
- Protein: 3
- Cholesterol: 15
Keywords: crab rangoon, wontons, fried appetizer, cream cheese dip, party food