Easy Rangoon Crab Bombs

Last year at Oliver's birthday party, I made what I thought was way too many Rangoon crab bombs - about sixty of these little golden bites. Within twenty minutes of putting them out, the plate was completely empty and parents were asking if I had more stashed in the kitchen somewhere. That's when I knew I'd found something good with this crab rangoon bombs recipe. What started as me trying to make something fancier than chips and dip had turned into the thing everyone asks me to bring to every party we go to.

Homemade Rangoon Crab Bombs with green onions, one cut open showing creamy crab filling, served with soy chili dipping sauce on a blue-and-white plate.

Why You'll Love These Rangoon Crab Bombs

These crab rangoon bombs have become my go-to for any time I need to bring something to a party and don't want to show up with store-bought cookies again. They look way harder to make than they actually are, which is perfect because I get all the credit for being a good cook without having to be stressed out about it. Oliver gets excited when I make these because it usually means we're having people over, and he loves helping fold all the little wontons. Plus, I always make extra so we can sneak a few while they're still hot and crispy.

The thing I love most about this Rangoon Crab Bombs is that you can make a whole bunch on the weekend and stick them in the freezer, then just fry them up whenever you need them. I usually spend an hour or so on Sunday folding these things while watching TV, then during the week when we need appetizers, I just drop them in hot oil and twenty minutes later everyone thinks I spent all day cooking. My neighbor Sue used this recipe for her husband's office party and three different people asked her if she does catering. She didn't tell them it's basically just cream cheese and crab wrapped up in wontons, and honestly, neither would I.

Jump to:

Why You'll Love These Rangoon Crab Bombs
Ingredients For Rangoon Crab Bombs
How To Make Rangoon Crab Bombs Step By Step
Smart Substitutions for Rangoon Crab Bombs
Creative Twists on Rangoon Crab Bombs
Storage Tips
Equipment For Rangoon Crab Bombs
Top Tip
FAQ
Time to Make These Party-Perfect Bombs!
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Rangoon Crab Bombs

Ingredients For Rangoon Crab Bombs

The Filling Stars:

Cream cheese
Crab meat
Green onions
Garlic powder
Worcestershire sauce
Salt and pepper
A little bit of sugar

Overhead view of fresh ingredients for homemade Rangoon Crab Bombs, including cream cheese, crab meat, green onions, spices, and Worcestershire sauce on a rustic wooden table.

The Wrapper and Frying:

Wonton wrappers
Vegetable oil for frying
Small bowl of water for sealing

The Dipping Sauce:

Sweet and sour sauce
Soy sauce
Rice vinegar
A pinch of red pepper flakes

See recipe card for quantities.

Overhead view of wonton wrappers, folded uncooked wontons, oils, sauces, spices, and a pastry brush on a rustic wooden table for homemade Rangoon Crab Bombs.

How To Make Rangoon Crab Bombs Step By Step

Make the Filling:

Let cream cheese sit out until it's really soft
Mix in the crab meat and break up any big chunks
Add chopped green onions, garlic powder, and seasonings
Taste it and adjust - it should be creamy and flavorful
Let it sit for a few minutes so flavors come together

Wrap the Rangoon Crab Bombs:

Lay out wonton wrappers on a clean counter
Put about a teaspoon of filling in the center of each one
Brush water around the edges with your finger
Fold up like a little purse and pinch all the seams tight
Make sure there's no air trapped inside or they'll explode

Fry Them Up:

Heat oil to 350°F (or until a piece of wonton sizzles immediately)
Drop in a few at a time - don't crowd them
Fry for 2-3 minutes until they're golden brown all over
Use a slotted spoon to fish them out onto paper towels
Sprinkle with a little salt while they're still hot

Serve Immediately:

Make your dipping sauce while they're cooling
Arrange on a platter and watch them disappear
Keep any extras warm in a low oven if needed

Smart Substitutions for Rangoon Crab Bombs

After making these Rangoon Crab Bombs for people with different needs and when I'm missing ingredients, here's what actually works:

Crab Swaps:

Imitation crab → Real crab (way cheaper, tastes almost the same)
Fresh crab → Canned crab (drain it really well)
Crab → Cooked shrimp chopped up small
Seafood → Cooked chicken for kids who don't like fish

Cream Cheese Options:

Regular → Light cream cheese (works fine)
Full fat → Greek yogurt mixed with mayo
Cream cheese → Ricotta with a little sour cream
Dairy → Dairy-free cream cheese (check the texture first)

Wrapper Changes:

Wonton wrappers → Egg roll wrappers cut smaller
Fresh → Frozen wontons (thaw them first)
Square → Round dumpling wrappers
Traditional → Phyllo dough for something different

Cooking Methods:

Deep frying → Baking at 400°F for 15 minutes
Oil frying → Air frying at 375°F for 8 minutes
Deep → Pan frying in shallow oil
Frying → Brushing with oil and broiling

Flavor Boosts:

Plain → Add chopped water chestnuts for crunch
Mild → Mix in diced jalapeños
Basic → Throw in some shredded cheddar
Regular → Add a squirt of sriracha

Creative Twists on Rangoon Crab Bombs

Flavor Variations:

Buffalo Rangoon Crab Bombs with hot sauce mixed into the filling
Bacon crab bombs with crispy bacon bits added in
Jalapeño popper style with diced jalapeños and extra cream cheese
Pizza bombs with marinara sauce and mozzarella instead of crab

Different Shapes:

Make them into little triangles instead of purses
Roll them up like egg rolls for bigger portions
Fold them into half-moons like dumplings
Make mini ones using just half a teaspoon of filling

Dipping Sauce Ideas:

Spicy mayo with sriracha mixed in
Ranch dressing for the kids who don't like sweet and sour
Honey mustard for something different
Just plain soy sauce if you want to keep it simple

Party Upgrades:

Make a double batch and freeze half for later
Set up a dipping sauce bar with different options
Make some with different fillings so people can try varieties
Arrange them on a fancy platter with garnishes

Storage Tips

Making way too many of these Rangoon Crab Bombs and learning what works for keeping them good, here's how to handle leftovers and make-ahead prep:

Right After Frying:

Let them cool completely on paper towels
Don't stack them while they're still warm or they get soggy
Eat them within a few hours for best texture
Keep any extras in a single layer on a plate

Make-Ahead Magic:

Assemble them completely but don't fry yet
Lay them on a baking sheet and freeze for an hour
Transfer frozen ones to a freezer bag
They keep in the freezer for up to 3 months

Reheating Tips:

Oven at 350°F for 8-10 minutes works best
Air fryer for 3-4 minutes if you have one
Microwave makes them soggy, so avoid that
Toaster oven works in a pinch

Leftover Solutions:

Cold ones make decent snacks the next day
Chop them up and put them on salads
Oliver likes to eat them for breakfast (don't judge)
They're good dipped in soup if they get a little stale

Prep Tips:

Make the filling a day ahead and keep it in the fridge
Assemble them in the morning for evening parties
Don't fill them more than a few hours ahead or the wrappers get soggy
Always fry them fresh for the best crunch

Equipment For Rangoon Crab Bombs

Deep heavy pot for frying
Slotted spoon for fishing them out
Thermometer to check oil temperature
Paper towels for draining
Large mixing bowl for the filling

Golden brown homemade Rangoon Crab Bombs topped with chopped green onions, one cut open to show creamy crab filling with sweet chili sauce.

Top Tip

The best thing I ever figured out was making a huge batch and freezing half of them before cooking. I used to think you had to make these fresh every time, which meant I was always running around stressed when people were coming over. Turns out they freeze great when they're all folded up but not fried yet. Now I spend one Sunday afternoon making about sixty of these while watching football, cook half for dinner that night, and stick the rest in freezer bags.

When Oliver's friends show up unexpectedly or I'm late for a party and need to bring something, I just grab them from the freezer and drop them straight into hot oil. They cook from frozen perfectly - just need maybe an extra minute. No waiting for them to thaw, no advance planning, just frozen to crispy in four minutes flat.

The other trick I learned is making the filling a couple days ahead and keeping it in the fridge. It actually tastes better after sitting for a while because all the flavors get to know each other. Then when I want to make a batch, I just pull out the filling and some wonton wrappers, and I can have everything assembled in about twenty minutes. Either fry them right away or stick them in the freezer for later - either way.

FAQ

What are the ingredients for Rangoon Crab Bombs?

The basic filling is cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, pepper, and a little sugar. You wrap it all up in wonton wrappers and fry until golden. Some people add other seasonings, but that's the classic combo that works every time.

What are some common mistakes when making Rangoon Crab Bombs?

The biggest mistake is not sealing the edges well - they'll explode in the oil if air gets trapped inside. Also, don't overfill them or the filling leaks out. Make sure your oil is hot enough, or they get greasy. And use room temperature cream cheese or the filling stays lumpy.

Are crab puffs and rangoons the same thing?

Pretty much, yeah. Crab puffs, Rangoon Crab Bombs, crab wontons - they're all basically the same thing with maybe slight differences in how they're folded or what's in the filling. Different restaurants call them different names, but if you see any of those on a menu, you're getting fried wontons with crab and cream cheese.

How to fold Rangoon Crab Bombs easily?

Put filling in the center, brush water around the edges, then bring all four corners up to the middle and pinch tight. Make sure there's no air trapped inside. Oliver likes to press the edges with a fork like we're making pie crust, and it actually seals better than just pinching.

Time to Make These Party-Perfect Bombs!

You now have everything you need to make Rangoon crab bombs that'll have people asking if you secretly ordered them from some restaurant and wondering when you got so good at cooking. From getting the cream cheese filling smooth and tasty to learning how to fold them so they don't blow up in the oil, these crispy crab wontons have become our go-to when we want something that looks fancy but doesn't require us to be perfect or spend all day in the kitchen. Oliver has gotten good enough at helping that he can fold them almost as fast as I can now.

Want more recipes that'll make you look good without stressing you out? Try our Best Creamy Crack Chicken Gnocchi that's become our family's most requested dinner and has Oliver asking for it twice a week. For something with more kick, our Best Nashville Hot Mozzarella Sticks bring all that spicy Nashville flavor to a classic bar food that disappears faster than you can make it. And when you want Chinese food that tastes like takeout but costs way less and doesn't require waiting for delivery, our Easy Chinese Beef and Broccoli Recipe tastes exactly like restaurant food but uses stuff you probably already have in your kitchen.

Share your Rangoon Crab Bombs wins with us! We love seeing how yours turn out, especially if you try our different flavors or come up with your own ideas. Show us your disasters too - we've all been there, and sometimes the ugliest ones taste the best.

⭐️⭐️⭐️⭐️⭐️ Rate this Rangoon Crab Bombs and tell us how it went! Did you bake them or fry them? What sauce did you use? Did you change anything? How did everyone react? We want to hear about all your party successes and kitchen adventures.

Got questions about folding, oil temperature, or anything else? Check our FAQ section first, but if you're still stuck or want to try something different, just ask us in the comments. We read everything and we're always happy to help when someone's having cooking problems or wants to experiment with new flavors.

Why You'll Love These Rangoon Crab Bombs