Crab Rangoon Bombs

(Crispy, Creamy, Irresistible Appetizer Bites)

If you love classic crab rangoon, get ready to fall in love all over again. Crab Rangoon Bombs take everything you adore about the takeout favorite—creamy filling, savory crab flavor, and crispy crunch—and turn it into perfectly poppable bites. These golden, crunchy bombs are filled with a rich cream cheese mixture and fried or baked until irresistibly crisp on the outside and creamy on the inside.

They’re perfect for parties, game days, holidays, or anytime you want a crowd-pleasing appetizer that disappears fast.

Why You’ll Love This Recipe

Crispy on the outside, creamy inside
Easy to make with simple ingredients
Perfect finger food for parties
Can be fried, baked, or air-fried
Better than takeout

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Cooking Method: Frying, baking, or air fryer
Yield: 20–24 bombs
Difficulty Level: Easy

Ingredients

Filling

8 oz cream cheese, softened
½ cup crab meat (imitation or real, finely chopped)
2 green onions, finely sliced
1 teaspoon soy sauce
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
Salt and pepper to taste

Wrapping

20–24 wonton wrappers
Water or beaten egg (for sealing)

For Frying (optional)

Vegetable or canola oil

Optional Dips

Sweet chili sauce
Duck sauce
Soy sauce
Sriracha mayo

Step-by-Step Instructions

Step 1: Make the Filling

In a medium bowl, combine cream cheese, crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, salt, and pepper. Mix until smooth and well blended.

Step 2: Fill the Wontons

Lay out wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper.

Lightly brush the edges with water or beaten egg. Bring the corners together and pinch tightly to seal, forming a ball or pouch. Make sure there are no gaps to prevent leaking.

Step 3: Cook the Crab Rangoon Bombs

Frying Method (Classic & Crispy)

Heat oil to 350°F (175°C). Fry the bombs in batches for 2–3 minutes, turning occasionally, until golden brown. Drain on paper towels.

Baking Method

Preheat oven to 400°F (200°C). Arrange bombs on a parchment-lined baking sheet. Spray lightly with oil. Bake for 12–15 minutes, turning once, until crispy and golden.

Air Fryer Method

Preheat air fryer to 375°F (190°C). Spray bombs lightly with oil. Air fry for 8–10 minutes, shaking halfway through.

Step 4: Serve

Serve hot with your favorite dipping sauces.

Tips for Perfect Crab Rangoon Bombs

Don’t overfill—too much filling can cause leaks.
Seal tightly to keep filling inside.
Keep wrappers covered while assembling to prevent drying out.
Use softened cream cheese for a smooth filling.
Serve immediately for best crunch.

Variations

Spicy Bombs: Add sriracha or chili flakes to the filling.
Cheesy Version: Add shredded mozzarella or cheddar.
Seafood Mix: Combine crab with shrimp or lobster.
Bacon Crab Bombs: Add finely chopped cooked bacon.
Sweet & Savory: Add a touch of sugar to the filling.

Storage

Refrigerator: Store uncooked bombs up to 24 hours.
Freezer: Freeze assembled, uncooked bombs for up to 2 months. Cook directly from frozen, adding a few extra minutes.
Leftovers: Best eaten fresh, but can be reheated in the oven or air fryer.

Serving Suggestions

Pair with sweet chili sauce or duck sauce
Serve alongside egg rolls or spring rolls
Perfect for game nights, parties, or holidays
Add to an Asian-inspired appetizer platter

Final Thoughts

Crab Rangoon Bombs are the ultimate appetizer upgrade—crispy, creamy, and packed with flavor in every bite. They’re easy enough for a casual snack yet impressive enough for entertaining guests. Once you try them, they’re guaranteed to become a regular on your appetizer rotation.