Crispy, creamy, golden bites of joy! These Crab Rangoon Bombs are stuffed with a luscious crab and cream cheese filling, then fried to perfection.

Looking for a party snack that’s a total crowd-pleaser? These Crab Rangoon Bombs are the ultimate finger food — golden and crispy on the outside, creamy and savory on the inside. Inspired by the popular appetizer, this homemade version is even better than takeout!

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Ingredients:

• 8 oz cream cheese, softened
• ½ cup cooked crab meat (or imitation crab, finely chopped)
• 2 tbsp green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• ½ tsp sesame oil
• 10–12 wonton wrappers
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or canola oil)
• Sweet and sour sauce or soy sauce, for dipping

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Directions:

1. Make the Filling:

In a medium bowl, mix together:

• Softened cream cheese
• Crab meat
• Green onions
• Soy sauce
• Garlic powder
• Worcestershire sauce
• Sesame oil

Stir until creamy and well combined.

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2. Fill and Shape the Bombs:

• Lay wonton wrappers flat on a clean surface.
• Place a generous spoonful of the crab mixture in the center.
• Brush the edges with the beaten egg to help seal.
• Fold into triangles, pressing edges tightly to seal.
  Optional: Fold the corners in to make a little pouch or “bomb” shape.

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3. Fry Until Golden & Crispy:

• Heat oil in a deep frying pan or pot over medium heat.
• Test the oil by dropping in a piece of wonton wrapper — if it sizzles, you’re ready.
• Carefully drop the Rangoon bombs in (in batches) and fry for 2–3 minutes, flipping halfway, until golden brown and crispy.
• Remove with a slotted spoon and let drain on paper towels.

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4. Serve Hot with Dipping Sauce:

Pair your crispy delights with:

• Sweet and sour sauce
• Soy sauce
• Chili garlic sauce
• Or even spicy mayo for a modern twist!

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Tips for Success:

• Don’t overfill the wrappers — a heaping teaspoon is plenty.
• Make sure edges are sealed tightly to prevent leaks during frying.
• Want to bake them? Brush with oil and bake at 400°F (200°C) for 12–15 minutes until golden.

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Nutrition (Per Piece, approx.):

Calories: 120 | Fat: 9g | Protein: 4g | Carbs: 8g

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Crispy, creamy, and irresistibly poppable — these Crab Rangoon Bombs are everything you love about your favorite takeout, made right in your own kitchen. Whether you’re hosting friends or just treating yourself, one bite and you’ll be hooked.

Serve ’em hot, dip ’em often, and enjoy every crunchy bite!