Description
Enjoy these delightful crab rangoon bombs filled with lump crab meat and cream cheese, wrapped in crispy wonton wrappers.
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)
Instructions
- Combine the softened cream cheese, lump crab meat, chopped green onions, garlic powder, and soy sauce in a mixing bowl. Mix well until fully incorporated.
- Place about one tablespoon of filling in the center of each wonton wrapper. Moisten the edges with water before folding over diagonally to form a triangle. Ensure you seal tightly to prevent leaks during frying.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the bombs in batches, about three to four at a time, until they turn golden brown and crispy, approximately 3-4 minutes per side.
- Drain the fried bombs on paper towels to remove excess oil.
Notes
Pair with sweet and sour sauce or soy sauce for dipping. Store leftovers in an airtight container in the refrigerator for up to three days.
