Lu-Ann Simon February 6, 2026

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Crab Rangoon Bombs

Name: Crab Rangoon Bombs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Asian
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

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There is something wonderfully cozy about a platter of small, golden bites arriving at the table, steam lifting and a faint scent of toasted wonton and warm cream cheese drawing everyone close. Crab Rangoon Bombs turn that feeling into reality, with creamy, savory centers wrapped in crisp pockets that crackle when you bite into them, revealing a silky crab filling that pairs beautifully with a tangy dipping sauce. Serve them at a casual dinner party, as an indulgent appetizer, or alongside a bowl of hot soup on a rainy evening — they feel both festive and homey, the kind of snack that invites conversation and second helpings. If you like a baked version with a lighter finish, you may also enjoy a similar approach seen in baked crab bombs, which shares the same spirit in a different format.

Why You’ll Love This

Crab Rangoon Bombs marry two textures in one bite, creamy and crunchy, which creates a small, addictive experience. The exterior crisps to a warm, golden shell while the inside is rich and slightly tangy from the cream cheese, with delicate chunks of crab and a hint of green onion for brightness. They are easy to pick up with your fingers, which makes them perfect for gatherings, and they bridge the space between casual appetizer and sophisticated hors d oeuvre with effortless charm.

These bombs also come together quickly, they freeze well, and you can customize the filling to suit your preferences. A few reasons to keep this recipe on repeat

Comforting contrast of creamy filling and crisp wrapper
Fast assembly that can be prepped ahead of time
Crowd friendly, easy to scale up for parties

What You’ll Need

A few simple ingredients do the heavy lifting here, with cream cheese providing richness, crab bringing the star flavor, and green onion and garlic powder giving gentle aromatics. If you want to lighten things up, use canned lump crab meat or fresh, picked crab, both work beautifully. Below are the exact components for about a dozen bombs.

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

Notes, if needed, keep the cream cheese at room temperature so it blends smoothly, and drain any canned crab well to avoid a watery filling.

How to Cook Crab Rangoon Bombs

Prepare the filling by placing the softened cream cheese in a mixing bowl, add the lump crab meat, finely chopped green onions, garlic powder, and soy sauce, then mix well until fully incorporated, scraping the sides so the mixture becomes homogenous and slightly glossy. You should smell the gentle salt of the crab and the savory hint of soy as the mixture comes together.
Lay a wonton wrapper flat on a clean surface, place about one tablespoon of the filling in the center of each wonton wrapper, being careful not to overfill so the seals hold during frying. The mound should look creamy and slightly domed, with small flecks of green onion visible.
Moisten the edges of the wrapper lightly with water using your fingertip or a pastry brush, fold the wrapper diagonally over the filling to form a triangle or bring the corners together to form a small parcel, pressing firmly to seal all edges, ensuring no air pockets remain. Run your finger around the seam to check for gaps, the wrapper should be snug and neat.
Heat vegetable oil in a deep skillet over medium high heat until it reaches 350°F 175°C, or until a small scrap of wonton sizzles and bubbles immediately. You should see a steady shimmer across the oil surface and smell the faint warmth of toasted oil.
Fry the bombs in batches, placing three to four at a time in the hot oil, giving them enough room so they do not touch, and cook until they are golden brown and crisp, about 3 to 4 minutes per side, turning gently with a slotted spoon. Look for an even, deep golden color and a satisfying crispness when tapped lightly with the spoon.
Remove the bombs with a slotted spoon and drain briefly on paper towels, then transfer to a warm plate to maintain their crunch while you fry remaining batches. The filling will still be warm and soft when you break one open, and a faint steam will carry the aroma of crab and toasted wonton.
Serve immediately with your favorite dipping sauce, such as sweet chili or a soy ginger dip, and garnish with additional sliced green onion if desired. The contrast of the warm interior and the crisp wrapper is at its peak right after frying.

Prep ~20 minutes, Cook ~12 minutes, Total ~32 minutes, Servings ~12, Kcal ~120 per bomb

Make-Ahead and Prep Tips

You can streamline hosting by preparing components ahead of time, which makes the final fry quick and unfussy. Make the filling up to two days in advance, keeping it refrigerated in an airtight container, and bring it to cool room temperature briefly before filling the wrappers. Fill the wontons and arrange them on a tray lined with parchment, then cover them lightly with plastic wrap and refrigerate for up to four hours before frying, this helps the wrappers seal and keeps them from drying out.

For longer planning, freeze filled, un-fried bombs on a sheet tray until solid, then transfer them to a freezer bag for up to two months. When you are ready to cook, fry from frozen, adding an extra minute or two per side so the filling comes up to temperature, or thaw in the fridge overnight and then fry as directed. These simple steps let you enjoy freshly fried bombs with minimal last minute work.

Storing and Reheating

Leftovers keep well if you follow a few simple rules to preserve texture and safety. Store cooled bombs in an airtight container in the refrigerator for up to three days. To freeze, arrange cooled, unstacked bombs on a tray and freeze until firm, then place them in a resealable freezer bag for up to two months, this prevents them from sticking together.

Reheat refrigerated or thawed frozen bombs in a preheated oven at 375°F 190°C for 8 to 10 minutes, or until warmed through and the exterior has re-crisped. For a faster method, use a toaster oven or a skillet over medium heat with a teaspoon of oil, turning to brown evenly. Do not microwave, as it will make the wrapper soggy and the filling rubbery. A freshness cue is the crisp, crackling texture and a bright, slightly tangy aroma from the filling, if the outside is limp or the filling smells dull or sour, discard and make a fresh batch.

Perfect Pairings

Sweet chili sauce for a sticky, sweet and spicy contrast
Soy ginger dipping sauce for a salty bright lift
A light Asian slaw for crunch and acidity
Hot and sour soup for a warm, tangy companion
Steamed edamame sprinkled with sea salt for a simple side

Incorporating one or two of these options rounds out a snack spread and balances the richness of the bombs.

Make It Your Own

There are many ways to adapt Crab Rangoon Bombs without losing what makes them special. Try these ideas for playful variations and thoughtful swaps.

Add a touch of citrus, fold in a teaspoon of finely grated lemon or lime zest to the filling for a fresh, bright note that lifts the creaminess.
Spice them up, mix in a dash of sriracha or a pinch of cayenne to the filling, which warms the palate without overwhelming the crab.
Make a herb-forward version, fold in chopped fresh cilantro or chives for a fragrant green lift that complements seafood.
Swap the crab for cooked, flaked shrimp for a different shellfish profile, keeping the same creamy texture.
Use reduced sodium soy sauce if you prefer a milder, less salty filling, which lets the crab flavor shine.
Bake instead of fry, brush lightly with oil and bake at 400°F 200°C for 10 to 12 minutes until golden, for a lighter finish.
Turn them into party skewers, thread two bombs with a small sprig of rosemary between them and serve on a platter for an elegant presentation.
For a sweet twist, experiment with a brulee finish inspired bite, if you enjoyed decadent contrasts try the technique in a different recipe such as crab brulee for ideas on caramelized topping and presentation.

These swaps keep the classic structure intact while letting you personalize the taste profile.

Pro Tips for Best Results

Fry oil temperature, maintain the oil near 350°F 175°C so the wrappers crisp quickly without absorbing excess oil.
Space the bombs, do not crowd the skillet, this keeps the temperature stable and ensures even browning.
Seal carefully, use just enough water to moisten the edges, too much can cause steam pockets and splits.
Texture check, the ideal exterior should be uniformly golden and the filling warm and silky, not runny.
Thermometer use, if you are unsure, the center of a cooked bomb should reach 145°F 63°C for seafood safety, checked with a probe in a test piece.
Cool briefly, let bombs rest on a rack for a minute before serving so the wrapper firms up and the steam disperses.

Frequently Asked Questions

Can I use imitation crab for Crab Rangoon Bombs?
Imitation crab, or surimi, can be used and will still give you good flavor and texture, though it is milder than lump crab. Drain it well and flake it finely so it combines smoothly with the cream cheese, you may want to adjust seasoning slightly since imitation crab can be less briny than real crab.
How many bombs does this recipe make, and what is a serving size?
This recipe yields about 12 bombs when using one tablespoon of filling per wonton wrapper, and a typical serving is two to three bombs depending on appetite. For parties, plan for three or four bombs per person if they are the main appetizer and you expect a hearty crowd.
Can I bake these instead of frying them?
Yes, you can bake them for a lighter option, brush or spray lightly with oil and bake at 400°F 200°C for 10 to 12 minutes, flipping halfway through to ensure even browning. Baking will produce a drier, less crunchy finish than deep frying, but it is a perfectly acceptable and easier method for large batches.
How do I prevent the filling from leaking out while frying?
Make sure the edges are well moistened and firmly pressed together, and avoid overfilling each wrapper. Also fry at a steady temperature, because oil that is too cool can cause the wrapper to become soggy and split before it crisps.
Can I prepare the filling ahead and freeze it?
Yes, the filling can be made and frozen, though fresh filling tends to hold a slightly nicer texture. If freezing, wrap tightly and thaw in the refrigerator before assembling and frying. For best results, freeze assembled bombs on a tray until firm, then bag them for storage.
What dipping sauce pairs best with Crab Rangoon Bombs?
Sweet chili sauce is a classic match, offering sticky sweetness and heat, while a soy ginger sauce provides savory brightness. You can also try a quick mix of mayonnaise and sriracha for a creamy spicy dip, or a citrus ponzu for a tangy, umami-rich contrast.
Are there vegetarian alternatives that keep the same idea?
Yes, replace the crab with finely chopped cooked mushrooms, hearts of palm, or a mix of shredded jackfruit and seasonings to mimic the texture and savoriness. Add a little extra seasoning and a squeeze of lemon to lift the vegetal filling.

Final Thoughts

Crab Rangoon Bombs are a little celebration on a plate, crisp and golden, with a warm, creamy center that makes them endlessly shareable and satisfying. They are approachable for cooks of any level, easy to customize, and forgiving when made in batches for a crowd. Whether you fry them fresh for a party or prepare and freeze ahead for a cozy night in, these bites deliver comfort and a touch of indulgence that invites you to make them again and again. Enjoy the crackle, savor the tender crab and cream cheese, and be sure to pass the dipping sauce.

Crab Rangoon Bombs

Author: anastasia-rice
Total Time: 32 minutes
Yield: 12 servings 1x
Diet: Seafood

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Description

Crispy and creamy Crab Rangoon Bombs filled with lump crab meat and cream cheese, perfect for gatherings or cozy evenings.

Ingredients

Scale

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

In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, and soy sauce; mix until smooth.
Place about one tablespoon of filling in the center of each wonton wrapper.
Moisten the edges with water and fold to seal tightly, ensuring no air pockets remain.
Heat vegetable oil in a deep skillet to 350°F (175°C).
Fry the bombs in batches for 3-4 minutes per side until golden brown.
Drain on paper towels and serve immediately with your favorite dipping sauce.