Ingredients
Scale
8 oz Crab meat (canned or fresh)
8 oz Cream cheese, softened
1 tsp Garlic powder
2 Green onions, finely sliced
1 package Won ton wrappers
Vegetable oil for frying, as needed
Soy sauce, optional, to taste
Instructions
- In a mixing bowl, combine the cream cheese, crab meat, garlic powder, and green onions. Stir until the mixture is well blended
- Take a won ton wrapper and place about 1 tablespoon of the crab mixture in the center
- Moisten the edges of the wrapper with a little water and fold it in half to create a triangle. Press down to seal, ensuring there are no air pockets
- Fold the two corners of the triangle inward, overlapping them slightly, and press to seal the bomb tightly
- Repeat the process until all the filling is used
- In a deep skillet, heat vegetable oil over medium heat. Once hot, carefully drop in a few crab rangoon bombs at a time, ensuring not to overcrowd the skillet. Fry for about 3–4 minutes or until they turn golden brow
- Using a slotted spoon, transfer the fried bombs to a paper towel-lined plate to absorb excess oil
- Serve hot with soy sauce or your favorite dipping sauce!
Notes
Ensure your oil is hot enough before adding the bombs; otherwise, they can become greasy. You can test the oil by dropping in a small piece of won ton wrapper; it should sizzle immediately.
Make sure to seal the edges of the wrappers well to prevent leaking.
You can freeze prepared bombs before frying; fry them from frozen, adding a few extra minutes to the cook time.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Gluten Free (with modifications)
Nutrition
- Serving Size: 2 Bombs
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg