Ingredients
For the Filling
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cans lump or white crab meat, well drained (or fresh lump crab)
- 1 cup imitation crab, flaked
Optional flavor boosters (recommended):
- 3–5 green onions, finely chopped
- 1–2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1–2 teaspoons soy sauce or Worcestershire sauce
- Pinch of sugar, salt, and black or white pepper to taste
For Wrapping
- Wonton wrappers (about 24–30, depending on how full you stuff them)
For Cooking (Choose method)
- Baking: Cooking spray or a light brushing of neutral oil
- Frying (if you want them ultra‑crispy): Vegetable, canola, or peanut oil for deep or shallow frying, plus 1–2 eggs beaten for sealing and optional panko crumbs if you want a breaded exterior
Ingredients and Why They Matter
Cream cheese is the base of the filling; it gives the bombs their signature creamy, tangy richness and helps bind the crab and cheese into a cohesive mixture that doesn’t leak out as they cook. Mozzarella cheese adds gooey stretch and extra cheesy flavor; it melts beautifully and gives that decadent pull when you bite in.
Using both lump crab meat and imitation crab balances flavor, texture, and cost. Lump crab gives sweet, delicate chunks of real crab, while imitation crab adds additional “seafood” chew and extends the filling affordably. Draining the crab very well is important so the filling stays thick and not watery.
Optional green onions, garlic, soy sauce, and a pinch of sugar or Worcestershire bring classic crab rangoon notes—savory, slightly sweet, lightly garlicky, and umami‑rich. Wonton wrappers fry or bake quickly to a shatter‑crisp texture and are sturdy enough to hold the generous filling without getting doughy.
Step-by-Step Instructions
Below is a flexible method; you can bake for a lighter take or fry for maximum crunch.
Step 1: Make the Crab Rangoon Filling
- In a medium mixing bowl, add the softened cream cheese. Beat or stir until smooth and lump‑free.
- Fold in the shredded mozzarella, drained crab meat, and flaked imitation crab until evenly distributed.
- If using, stir in chopped green onions, minced garlic (or garlic powder), soy sauce or Worcestershire, a small pinch of sugar, and salt and pepper to taste.
- Mix until you have a thick, scoopable filling. Taste and adjust seasoning—remember the wrappers themselves are neutral, so the filling should taste well‑seasoned.
For easier shaping, you can chill the filling for 20–30 minutes; this firms it up slightly so it’s easier to scoop and wrap.
Step 2: Shape the “Bombs”
There are two main ways to shape, depending on whether you plan to bake in a mini muffin pan or fry.
Option A: Wonton Cups (Easier, Baked)
- Preheat oven to 350°F (175°C).
- Spray a mini muffin tin with cooking spray.
- Press one wonton wrapper into each cup, gently pressing to form a little “cup” with corners sticking up.
- Lightly spray or brush the wonton wrappers with oil.
- Bake the empty cups for 6–10 minutes until lightly golden and crisp at the edges (par‑bake).
- Remove and cool slightly, then spoon a heaping tablespoon of crab filling into each cup.
- Return to the oven and bake another 10–12 minutes, covered loosely with foil if needed, until the filling is hot and bubbly and the wrappers are fully crisp.
Option B: Fully Enclosed “Bombs” (Great for Frying, Can Also Bake)
- Place a wonton wrapper on your work surface like a diamond (one point facing you).
- Add about 1 tablespoon of crab filling to the center.
- Lightly moisten the edges with water or beaten egg.
- Bring the bottom point up over the filling, then fold in the side points, and roll up toward the top point, pressing to seal tightly—similar to a small egg roll or tightly sealed pouch.
- Make sure there are no gaps or open seams to prevent leaking during cooking.
Repeat until you’ve used all the filling, aiming for 24–30 bombs depending on how generously you fill them.
Step 3: Cook the Crab Rangoon Bombs
Baking Method (Lighter, Less Mess)
- Preheat oven to 375°F (190°C).
- Arrange the sealed bombs on a parchment‑lined baking sheet, seam side down.
- Brush or spray lightly with oil all over to encourage even browning.
- Bake for about 12–15 minutes, turning once halfway if needed, until the bombs are golden brown and crisp. Check a test bomb; the filling should be hot and melted.
Frying Method (Max Crisp, Party‑Style)
- Heat 2–3 inches of vegetable or canola oil in a deep pot or skillet to about 350°F (175–180°C).
- Working in batches, gently lower a few bombs at a time into the hot oil—don’t overcrowd.
- Fry for 2–4 minutes, turning occasionally, until golden brown and crisp on all sides.
- Use a slotted spoon to transfer them to a paper towel‑lined tray to drain excess oil.
- Let cool slightly before serving; the filling will be very hot.
Serving Suggestions
Serve Crab Rangoon Bombs warm, when the filling is melty and the wrappers are at peak crispness. They’re fantastic on a party platter with: