Crispy Crab Rangoon Bombs

Savory, creamy crab filling tucked into golden, crunchy wonton shells.

Prep time: 15 mins | Cook time: 10–12 mins | Yields: 10–12 Bombs

Ingredients

8 oz Cream Cheese: Softened to room temperature.
1/2 cup Crab Meat: Cooked real crab or imitation crab, finely chopped.
12 Wonton Wrappers: Square wrappers work best.
2 tbsp Green Onions: Finely chopped.
1 tbsp Soy Sauce
1 tsp Garlic Powder
1 tsp Worcestershire Sauce
Cooking Oil Spray: (Or 1 egg beaten with 1 tsp water for an egg wash).

Instructions

Prepare the Filling: In a medium mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce. Mix until thoroughly combined and creamy.
Prep the Muffin Tin: Lightly grease a standard muffin tin with cooking spray. This helps the wontons hold their “bomb” shape and prevents sticking.
Assemble the Bombs: * Press one wonton wrapper into each muffin cup, allowing the corners to point upward and flare out.
- Spoon approximately 1.5 to 2 tablespoons of the crab mixture into the center of each wrapper.
The “Crisp” Factor: Lightly spray the edges of the wonton wrappers with cooking oil or brush them with a little egg wash. This ensures they turn a beautiful golden brown rather than just drying out.
Bake: Place in a preheated oven at 190°C (375°F). Bake for 10 to 12 minutes, or until the tips of the wontons are golden brown and the filling is hot and bubbly.
Serve: Let them cool in the pan for 2–3 minutes so the shells firm up. Serve warm with sweet chili sauce or extra soy sauce for dipping.

Air Fryer Option

If you want them even crispier, you can place the filled wontons directly into an air fryer basket (ensure they aren’t touching). Air fry at 180°C (350°F) for 6–8 minutes.

Storage Tip

These are best eaten fresh, but if you have leftovers, reheat them in the oven or air fryer at 175°C for 3 minutes to regain that signature crunch. Avoiding the microwave will prevent the wrappers from becoming soggy.