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Homemade Rangoon Crab Bombs with green onions, one cut open showing creamy crab filling, served with soy chili dipping sauce on a blue-and-white plate.

Rangoon Crab Bombs

5 from 1 vote
Crispy, golden wonton bites stuffed with creamy crab filling, perfect for parties or make-ahead snacks. Freezer-friendly and crowd-approved, these Rangoon Crab Bombs disappear fast every time.
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Prep Time 40 minutes
Cook Time 20 minutes
Make-Ahead Prep 1 hour
Total Time 2 hours
Servings: 60 bombs
Course: Appetizer
Cuisine: Asian-American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 16 oz Cream cheese - Softened
  • 12 oz Crab meat - Imitation, fresh, or canned (well drained)
  • 3 stalks Green onions - Chopped
  • 1 teaspoon Garlic powder
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Pepper
  • 0.5 teaspoon Sugar - Optional
Wrapper & Frying
  • 60 Wonton wrappers
  • Vegetable oil - For frying
  • 1 small bowl Water - For sealing edges
Dipping Sauce
  • 0.5 cup Sweet and sour sauce
  • 1 tablespoon Soy sauce
  • 1 teaspoon Rice vinegar
  • 0.25 teaspoon Red pepper flakes - Optional

Equipment

  • 1 Deep heavy pot (For frying)
  • 1 Slotted spoon (To remove fried wontons)
  • 1 Thermometer (To monitor oil temp (350°F))
  • 1 Large mixing bowl (For filling)
  • Paper Towels (For draining)
  • 1 Baking sheet (For freezing assembled bombs)

Method
 

  1. Let cream cheese soften, then mix with crab meat, breaking up large chunks. Add green onions, garlic powder, Worcestershire sauce, salt, pepper, and sugar. Stir until smooth and let rest for flavors to blend.
  2. Lay wonton wrappers on a clean surface, add about 1 teaspoon of filling to the center of each, and brush water around the edges.
  3. Bring all corners of the wonton wrapper up to the center over the filling, pinch seams tightly, and press out any air to prevent bursting during frying.
  4. Heat oil to 350°F, fry wontons in batches for 2–3 minutes until golden brown, and remove with a slotted spoon to drain on paper towels.
  5. Mix sweet and sour sauce, soy sauce, rice vinegar, and red pepper flakes in a small bowl until well combined.
  6. Arrange the fried Rangoon Crab Bombs on a platter, serve hot with dipping sauce, and enjoy.

Nutrition

Serving: 120gCalories: 340kcalCarbohydrates: 26gProtein: 10gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 620mgPotassium: 130mgFiber: 1gSugar: 4gVitamin A: 450IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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