Description

Get ready to fall in love with the ultimate party appetizer—Crab Rangoon Bombs! These crispy, golden bites are packed with a luscious filling made of cream cheese, crab meat, green onions, and bell pepper, wrapped in a light wonton shell and fried to perfection. Whether you’re looking for a quick appetizer, easy dinner snack, or standout addition to your party spread, these Crab Rangoon Bombs deliver every time. With their creamy centers and crispy shells, they’re one of the best savory finger food ideas out there. Perfect for seafood lovers and fans of bold flavors, this easy recipe brings restaurant-quality taste right to your kitchen.

Ingredients

Scale

1 cup lump crab meat (or imitation crab, finely chopped)
8 oz cream cheese, softened
2 green onions, finely sliced
1/4 cup red bell pepper, finely diced
1/2 tsp garlic powder
1 tsp soy sauce
20–25 wonton wrappers
1 egg, beaten (for sealing)
Oil for frying (vegetable or canola)

Instructions

In a bowl, mix together the cream cheese, crab meat, green onions, red bell pepper, garlic powder, and soy sauce until well combined.
Place wonton wrappers on a clean surface. Spoon about 1 teaspoon of filling into the center of each.
Brush edges of the wrapper with beaten egg. Fold and pinch the corners up tightly to form a sealed pouch or bomb shape.
Heat oil in a pot to 350°F (175°C).
Fry bombs in small batches for 2–3 minutes or until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels.
Let cool slightly and serve with your favorite dipping sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes