Here’s a fun and delicious recipe for Crab Rangoon Bombs:
Ingredients:
- 8 oz cream cheese (softened)
- 1/2 cup imitation crab meat (or real crab, chopped finely)
- 2 green onions (chopped)
- 1 garlic clove (minced)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon sesame oil (optional)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Spring roll wrappers (or wonton wrappers)
- Vegetable oil (for frying)
- Sweet and sour sauce (for dipping, optional)
Instructions:
- Prepare the filling:
- In a medium-sized bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, ginger, salt, and pepper. Mix until everything is well incorporated.
- Assemble the bombs:
- Lay a spring roll or wonton wrapper flat on a clean surface.
- Place about a tablespoon of the crab mixture in the center of the wrapper.
- Fold the edges of the wrapper over the filling to form a ball or pouch. If using wonton wrappers, you can fold them into a triangle or envelope shape. Make sure the edges are sealed properly by pressing them together with your fingers or a fork.
- Heat the oil:
- In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). The oil should be enough to fully submerge the bombs.
- Fry the Crab Rangoon Bombs:
- Carefully drop the assembled Crab Rangoon bombs into the hot oil, a few at a time, without overcrowding the pan. Fry for about 2-3 minutes, or until golden brown and crispy on all sides.
- Use a slotted spoon to remove the bombs from the oil and drain on a paper towel-lined plate.
- Serve:
- Serve the Crab Rangoon Bombs hot with sweet and sour sauce or your favorite dipping sauce.
Enjoy your crispy, creamy, and savory Crab Rangoon Bombs!