Crab Rangoon Bombs (Printable Format)

Crispy wonton bombs stuffed with creamy crab filling. The ultimate party appetizer that's ready in just 30 minutes.

# What You'll Gather:

01 - 1 cup lump crab meat (or imitation crab, finely chopped)
02 - 8 oz cream cheese, softened to room temperature
03 - 2 green onions, finely sliced
04 - 1/4 cup red bell pepper, finely diced
05 - 1/2 teaspoon garlic powder
06 - 1 teaspoon soy sauce
07 - 20-25 wonton wrappers (keep covered with damp towel)
08 - 1 large egg, beaten for sealing
09 - Oil for deep frying (vegetable or canola oil work best)

# Step-by-Step Instructions:

01 - In a mixing bowl, combine the softened cream cheese, crab meat, sliced green onions, diced red bell pepper, garlic powder, and soy sauce. Mix everything together until well combined and creamy. The filling should hold together nicely but not be too wet.
02 - Lay out the wonton wrappers on a clean work surface and keep them covered with a damp towel so they don't dry out. Place about 1 teaspoon of the crab filling right in the center of each wrapper - don't overfill or they might burst while frying.
03 - Brush the edges of each wrapper with the beaten egg - this acts like glue to keep everything sealed. Bring all four corners up to the center and pinch them together tightly, then pinch along all the seams to form a little pouch or bomb shape. Make sure there are no air pockets or gaps.
04 - Pour oil into a heavy pot until it's about 2-3 inches deep. Heat the oil to 350°F (175°C) - use a thermometer to get it just right. The oil needs to be hot enough for that perfect golden crispy shell.
05 - Working in small batches so you don't overcrowd the pot, carefully drop the bombs into the hot oil. Fry for 2-3 minutes, turning them occasionally, until they're golden brown and beautifully crispy all over.
06 - Use a slotted spoon to lift the bombs out of the oil and place them on paper towels to drain off excess oil. Let them cool for just a minute or two, then serve immediately while they're still hot and crispy with your favorite dipping sauce.

# Important Tips:

01 - Keep wonton wrappers covered with a damp towel while working to prevent them from drying out and cracking.
02 - Don't overfill the wrappers - about 1 teaspoon of filling is perfect to prevent bursting during frying.
03 - Make sure your oil temperature stays at 350°F for the crispiest results without burning.
04 - These are best served immediately while hot and crispy, but you can keep them warm in a 200°F oven for a short time.
05 - Popular dipping sauces include sweet and sour sauce, duck sauce, or a simple soy sauce and rice vinegar mix.

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