Crispy Crab Rangoon Bombs Recipe

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 16
Best Season: All Seasons
Description

These Crispy Crab Rangoon Bombs are a bite-sized, golden, and irresistibly crunchy version of the classic appetizer. Filled with creamy halal-friendly imitation crab, smooth cream cheese, scallions, garlic, and spices, each bomb delivers a perfect contrast of crisp exterior and rich, savory filling. Ideal for parties, game nights, and snack platters, this recipe transforms a popular takeout flavor into a fun, poppable appetizer everyone will love.

Ingredients
    For the Filling
  • 1 cup imitation crab (finely shredded)
  • 1 cup cream cheese (softened)
  • 2 tbsp mayonnaise
  • 2 tbsp scallions (finely chopped)
  • 1 tbsp red onion (very finely minced)
  • 1 tsp garlic (minced)
  • 0.5 tsp ginger powder
  • 0.5 tsp paprika
  • 0.25 tsp white pepper
  • 0.25 tsp salt (adjust to taste)
  • 1 tsp lemon juice
    • For the Bombs
  • 16–20 wonton wrappers
  • 1 large egg (beaten, for sealing)
  • Oil for deep frying (as needed)
    • For Serving (Optional but Recommended)
  • Sweet chili sauce
  • Soy sauce
  • Spicy mayo (mayo + sriracha)
Instructions
    Mix the Creamy Base
  1. 1
    Place softened cream cheese into a mixing bowl. Add mayonnaise, lemon juice, and mix until smooth and creamy without lumps.
    2. Add the Flavor Elements
  2. 2
    Add shredded imitation crab, scallions, minced onion, garlic, ginger powder, paprika, white pepper, and salt. Fold everything together until evenly combined and the crab is distributed throughout the mixture.
    3. Chill the Filling (Optional but Recommended)
  3. 3
    If you want firmer, easier-to-roll filling, chill the mixture in the refrigerator for 10 minutes.
  4. 4
    Prepare the Wrappers
  5. 5
    Lay one wonton wrapper flat on your surface. Keep the others covered with a damp towel so they don’t dry out.
    6. Add the Filling
  6. 6
    Spoon about 1–1.5 teaspoons of filling into the center of the wrapper.
    7. Shape the Bomb
  7. 7
    Brush the edges lightly with beaten egg. Bring all four corners toward the center, gently squeezing the seams together to form a sealed pouch or “bomb” shape.
  8. 8
    Ensure there are no air pockets inside. Press the seams tightly with your fingers. This prevents opening during frying.
    9. Fry the Bombs
  9. 9
    Heat oil in a deep pot to 175°C. Use enough oil so the bombs can float freely. Fry 4–5 bombs at a time for 2–3 minutes, turning gently until all sides are golden brown and crispy. Adjust heat if browning too quickly. Remove and place on a paper towel–lined plate to drain excess oil.
    10. Serve
  10. 10
    Serve hot with sweet chili sauce, spicy mayo, or halal soy dipping sauce.
Keywords: crispy appetizer, party snack, seafood bites, easy fried recipe, creamy filling Difficulty Level: Beginner
Read it online: https://petitepanini.com/recipe/crispy-crab-rangoon-bombs-recipe/