Description
Crispy Fried Crab Rangoon Bombs filled with lump crab meat and cream cheese, perfect for any gathering.
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 and seal tightly.
- 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
Be sure the cream cheese is softened for easy mixing and seal the wrappers tightly to prevent leaks while frying.