CRAB RANGOON BOMBS
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup cooked crab meat or imitation crab, chopped
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sesame oil
- 10-12 wonton wrappers
- 1 egg, beaten for sealing
- Oil for frying (vegetable or canola oil)
- Sweet and sour sauce or dipping sauce of choice (optional)
Directions:
Step 1: Prepare The Filling
- In a mixing bowl, combine the softened cream cheese, cooked crab meat, chopped green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil. Mix until well combined.
Step 2: Assemble The Bombs
- Lay the wonton wrappers flat on a clean surface. Place a spoonful of the crab and cream cheese mixture in the center of each wrapper.
- Brush the edges of the wonton wrapper with the beaten egg to help seal it. Fold the wrapper into a triangle, then press the edges tightly to seal. You can also fold the corners inwards to form a little pouch if you prefer.
Step 3: Fry The Bombs
- Heat the oil in a deep frying pan or pot over medium heat. Test the temperature by dropping a small piece of wonton wrapper into the oil; if it sizzles immediately, the oil is ready.
- Carefully add the prepared crab Rangoon bombs to the hot oil in batches, being careful not to overcrowd the pan. Fry them for 2-3 minutes or until golden brown and crispy, flipping them halfway through to ensure even cooking.
Step 4: Drain And Serve
- Remove the crab Rangoon bombs from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce, like sweet and sour sauce or soy sauce, for added flavor.