Ingredients
Scale
- 8 oz cream cheese, softened
- 6 oz crab meat, drained
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1 package wonton wrappers
- Oil for frying
- Sweet and sour sauce for dipping
Instructions
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic, and Worcestershire sauce. Mix well until fully combined.
- Place a wonton wrapper on a clean surface and add about 1 teaspoon of the crab mixture in the center.
- Moisten the edges of the wrapper with water and fold it in half to form a triangle, pressing to seal. Make sure there are no air pockets.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the crab rangoon bombs in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- Serve hot with sweet and sour sauce for dipping.
Notes
- Make sure to seal the wontons tightly to prevent the filling from leaking during frying.
- You can bake them at 375°F (190°C) for about 20 minutes for a healthier option.
- For added flavor, consider mixing in some Old Bay seasoning or a dash of hot sauce to the filling.
Nutrition
- Serving Size: 1 bomb
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg