Crab Rangoon Bombs: A Cheesy, Crunchy, and Flavorful Twist on a Classic Appetizer
Ingredients
Here’s what you’ll need to create about 20–24 Crab Rangoon Bombs:
Primary Ingredients
1 package (8 oz / 225 g) of cream cheese, softened 2 cups shredded mozzarella cheese 2 cans or fresh lump crab meat, well drained (approx. 6 oz per can) 1 cup imitation crab, flaked by hand or with a fork 20–24 wonton wrappers (or egg roll wrappers cut into quarters)
Optional Flavor Enhancers
1 tablespoon soy sauce (for a savory, umami kick) 1 teaspoon garlic powder or 1 clove minced garlic ½ teaspoon ginger powder (adds warmth and complexity) 1 tablespoon chopped green onions or chives Dash of Sriracha or chili flakes (if you like spice)
For Baking
1 egg (for egg wash to get a golden color) Nonstick spray or neutral oil (canola or vegetable) for baking
How to Prepare Crab Rangoon Bombs – Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil or a non-stick spray. This ensures that your bombs don’t stick and cook evenly.
Step 2: Make the Filling
In a large mixing bowl, combine the following:
Softened cream cheese Shredded mozzarella cheese Drained lump crab meat Flaked imitation crab
Mix thoroughly until you get a uniform, creamy texture. You want the mixture to be firm enough to scoop but soft enough to mold. At this point, you can also stir in the soy sauce, ginger, garlic, or green onions if using.
Step 3: Fill the Wonton Wrappers
Take one wonton wrapper and place it on a clean surface. Spoon approximately 1 tablespoon of the filling into the center. Dip your finger in water and moisten the edges of the wrapper. This helps seal the dough. Fold the corners together to form a pouch or ball. Make sure there are no gaps or holes—press and seal tightly!
You can get creative here: twist the corners like a dumpling, pinch it into a star shape, or keep it a simple square pouch.
Step 4: Arrange and Bake
Place your filled bombs seam-side up on the prepared baking sheet. Lightly brush each with egg wash (beaten egg + 1 tsp water) or spray with oil for a crispy, golden exterior. Bake for 15–20 minutes or until the bombs are golden brown and crispy.
Step 5: Serve Hot
Let the bombs cool for 2–3 minutes before serving. They’re best enjoyed warm when the cheese is gooey, and the crab flavor is at its peak.
Serving Suggestions
These versatile snacks can be served as:
Appetizers at a dinner party Game day bites alongside wings and sliders Potluck favorites everyone will ask you for Part of a themed Asian-American dinner night
Pair them with dipping sauces like:
Sweet chili sauce Soy-ginger dipping sauce Sriracha mayo Garlic aioli
