Description
Delightful, crispy Crab Rangoon Bombs filled with a savory mixture of crab meat and cream cheese, perfect for sharing at gatherings.
Ingredients
- 12 wonton wrappers
- 1 cup lump crab meat (fresh or canned)
- 4 oz cream cheese (softened)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- 1 tsp soy sauce
- Vegetable oil (for frying)
Instructions
- Combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce in a mixing bowl. Mix well until fully incorporated.
- Place about one tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water and fold over diagonally to form a triangle. Seal tightly.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the bombs in batches, about three to four at a time, until golden brown and crispy (approximately 3-4 minutes per side). Drain on paper towels.
Notes
Experiment with fillings by adding lemon juice or hot sauce for extra flavor. Store leftover bombs in an airtight container for up to two days.
