Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh or canned, drained)
- 2 green onions, finely chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- 24 wonton wrappers
- Vegetable oil, for frying
Instructions
- In a mixing bowl, combine softened cream cheese and crab meat.
- Add chopped green onions and minced garlic.
- Season the mixture lightly with salt and pepper. Mix until smooth and well combined.
- Place one wonton wrapper on a flat surface.
- Spoon about one tablespoon of the filling into the center of the wrapper.
- Moisten the edges of the wrapper with water.
- Fold the wrapper to form a pouch or ball, pressing edges firmly to seal completely.
- Repeat until all filling is used.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the rangoon bombs in batches, 2-3 minutes or until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
Notes
Keep wonton wrappers covered with a damp cloth to prevent drying.
You can bake rangoon bombs at 400°F (200°C) for 15-18 minutes for a lighter alternative.
Substitute crab with chicken ham or cooked shrimp for variety.
- Prep Time: 20
- Cook Time: 10