Crab Rangoon Cream Cheese Bombs (Print Version)
Golden wontons filled with creamy crab and green onions, served hot with your favorite dipping sauce.
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 cup cooked crab meat or imitation crab, chopped
03 -
2 tablespoons green onions, finely chopped
04 -
1 tablespoon soy sauce
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Worcestershire sauce
07 -
1/2 teaspoon sesame oil
→ Assembly
08 -
10 to 12 wonton wrappers
09 -
1 large egg, beaten
→ Frying
10 -
Enough vegetable or canola oil for deep-frying
→ Serving
11 -
Sweet and sour sauce or dipping sauce of choice (optional)
# Steps:
01 -
In a mixing bowl, thoroughly blend softened cream cheese, chopped crab meat, finely chopped green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil until the mixture is smooth and evenly combined.
02 -
Arrange the wonton wrappers on a clean work surface. Spoon a portion of the filling into the center of each wrapper. Lightly brush the edges with the beaten egg, then fold each wrapper into a triangle or pouch, pressing the edges firmly to seal well.
03 -
Pour vegetable or canola oil into a deep frying pan or pot, reaching a depth of at least 1 to 2 inches. Heat over medium heat until a small piece of wonton wrapper bubbles and sizzles instantly when added.
04 -
Working in batches, gently lower the filled wontons into the hot oil. Fry for 2 to 3 minutes, turning once, until deeply golden and crispy. Avoid overcrowding. Use a slotted spoon to transfer fried wontons to a plate lined with paper towels to drain excess oil.
05 -
Serve freshly cooked Crab Rangoon bombs immediately with dipping sauce such as sweet and sour or soy sauce.
# Notes:
01 -
Seal wontons tightly to prevent the filling from leaking during frying.