Crab Rangoon Bombs
Crispy wonton purses filled with creamy crab and cream cheese filling – an impressive appetizer that brings restaurant flavor to your home table.
Ingredients
- 8 oz cream cheese, softened
- 6 oz lump crab meat, drained well
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 24 square wonton wrappers
- Cooking spray or vegetable oil
- Sweet chili sauce for serving
- Chopped green onions for garnish
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, lemon juice, salt, and pepper.
- Place wonton wrappers on a clean work surface.
- Place approximately 1½ teaspoons of filling in the center of each wrapper.
- Lightly wet the edges of the wrapper with water using your finger.
- Gather all four corners of the wrapper upward, meeting at the center to form a purse-like shape and pinch firmly to seal.
- Place the bombs on the prepared baking sheet and lightly spray with cooking spray.
- Bake for 12-15 minutes until golden brown and crispy, rotating the pan halfway through.
- Allow to cool for 5 minutes before serving with sweet chili sauce and a sprinkle of green onions.
Notes
For the crispiest exterior, ensure you spray or brush with oil before baking.
Drain the crab meat thoroughly and don't overfill wrappers to prevent filling leakage.
These can be assembled up to 4 hours ahead and refrigerated until baking time.
Imitation crab can be substituted - just chop finely and squeeze out excess moisture.
For a fried version, heat oil to 350°F and fry in batches for 2-3 minutes until golden brown.