Easy Baked Crab Rangoon Bombs Recipe

Hey there, friend! Remember that craving for crispy, creamy Crab Rangoon? You know, the kind you get from your favorite takeout spot? Well, get ready to ditch the delivery fee because I’ve got something even better for you today – my absolute favorite recipe for Baked Crab Rangoon Bombs! These little bites of heaven capture all the flavor you love but are made right in your own kitchen, baked instead of fried, and incredibly easy to whip up. Seriously, they disappear faster than you can say “more please!”

Why You’ll Love This Recipe

• Fast: You can mix and fill these babies in no time!
• Easy: No complicated folding here, just simple little bundles.
• Giftable: Perfect for bringing to a potluck or sharing with neighbors (if they last that long!).
• Crowd-pleasing: Who doesn’t love warm, cheesy, crab-filled goodness?

Ingredients

• 1 package (8 oz) cream cheese, softened: Make sure it’s nice and soft! I always take mine out about an hour before I plan to mix. It makes life so much easier.
• 2 cups shredded mozzarella cheese: Adds that gooey, melty factor we all adore.
• 2 cans or fresh lump crab meat, drained: Using canned is totally fine and super convenient. Just be sure it’s well-drained so your filling isn’t watery. If you use fresh, yay for you! Just make sure it’s cooked and flaked.
• 1 cup imitation crab, flaked: This helps stretch the filling and gives it that familiar texture and flavor. Just flake it gently with a fork.
• Wonton wrappers: You can find these in the produce section or sometimes near the tofu/specialty ingredients at your grocery store. Make sure to keep the unused wrappers covered with a damp paper towel while you work so they don’t dry out.

How to Make It

Alright, let’s get these delicious bombs assembled! It’s really straightforward, I promise.

First things first, you’ll want to get your oven ready. Preheat your oven to 375°F (190°C). While it heats up, go ahead and line a baking sheet with parchment paper. This makes cleanup a breeze, and nothing sticks! If you don’t have parchment, a light greasing will work too.

Next, grab a good-sized mixing bowl. This is where the magic happens! Add your softened cream cheese, the shredded mozzarella, the well-drained lump crab meat, and the flaked imitation crab. Now, get in there and mix it all up! You want everything to be evenly incorporated, so make sure the cream cheese is fully combined with the crab and mozzarella. A sturdy spoon or even clean hands work well here. I like to make sure there are no big clumps of cream cheese left.

Okay, now for the fun part: filling the wrappers! Take one wonton wrapper and place it flat. Scoop a small amount of the crab and cheese mixture into the center. Don’t overfill it! Too much filling makes it hard to seal and they might burst. Now, gather the edges of the wrapper up around the filling. You’re aiming for a little ball or satchel shape. Pinch the edges tightly together at the top to seal it completely. Think of it like gathering a little fabric pouch and giving it a good pinch.

As you finish each one, arrange your filled crab Rangoon bombs on the prepared baking sheet. Leave a little space between them so they can crisp up nicely.

Once your baking sheet is full (or you’ve used all your filling!), pop the sheet into your preheated oven. Bake for 15-20 minutes. You’ll know they’re ready when the wonton wrappers are golden brown and look nice and crispy around the edges. The cheese inside will be all melty and bubbly.

Carefully take them out of the oven and let them cool for just a minute or two before diving in. They’re hot! Serve them warm, maybe with a side of sweet chili sauce or duck sauce for dipping.

Substitutions & Additions

• Make it All Crab: If you’re feeling fancy, you can absolutely use just lump crab meat (about 3 cups total) and skip the imitation crab.
• Cheesy Swaps: Not a mozzarella fan? A little sharp cheddar or Monterey Jack could be interesting, though mozzarella gives that classic gooeyness. You could even add a sprinkle of parmesan for extra flavor.
• Flavor Boosters: Want to amp up the flavor? Try adding a teaspoon of garlic powder, a little dash of Worcestershire sauce, or a tablespoon of finely minced green onion to the filling mixture.
• Spice It Up: A tiny pinch of red pepper flakes in the filling gives them a little kick.

Tips for Success

• Soften That Cream Cheese! I really can’t stress this enough. Cold cream cheese is a nightmare to mix smoothly.
• Don’t Overfill: This is the number one reason wonton bombs break open. Use about a teaspoon or a teaspoon and a half of filling per wrapper.
• Seal ‘Em Tight: Take the time to really pinch the edges of the wrapper together firmly. You don’t want your delicious filling escaping in the oven!
• Keep Wrappers Moist: Wonton wrappers dry out super fast. Keep the stack you’re not currently using covered with a slightly damp paper towel.
• Baking Sheet Space: Don’t crowd the baking sheet. Give those little bombs some room to breathe and get crispy on all sides.
• Prep Ahead: You can make the filling a day in advance and store it in an airtight container in the fridge. You could also fill the wontons ahead of time and keep them covered in the fridge for a few hours before baking.

How to Store It

If you happen to have any of these amazing Crab Rangoon Bombs left over (a big if!), you can store them in an airtight container in the refrigerator for 2-3 days. To reheat, the best way is to pop them back in the oven at about 350°F (175°C) for 5-10 minutes until they’re heated through and the wrappers crisp up again. The microwave works in a pinch, but they won’t be crispy.

FAQs

• Can I fry these instead of baking? Yes, you absolutely can! If you prefer the traditional fried taste and texture, you can deep-fry them in oil preheated to about 350°F (175°C) for 2-3 minutes, or until golden brown and crispy. Just be careful!
• What’s a good dipping sauce? Classic sweet and sour sauce or duck sauce is perfect! Sweet chili sauce is also a fantastic option. Some people even love them with a little soy sauce mixed with rice vinegar.
• Can I make the filling ahead of time? Definitely! You can prepare the filling mixture up to a day in advance and keep it covered in the fridge.
• Are wonton wrappers gluten-free? Typically, no. Wonton wrappers are usually made with wheat flour. You would need to find specific gluten-free wonton wrappers if needed.

Easy Baked Crab Rangoon Bombs

Ditch the delivery fee and whip up these incredibly easy Baked Crab Rangoon Bombs! They capture all the creamy, crab-filled flavor you love from the takeout classic but are baked instead of fried. Fast to make, perfect for sharing, and always a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: Appetizer, Snack

Cuisine: American, Asian-Inspired

Ingredients Equipment Method Notes

Ingredients

  

• 1 package cream cheese (8 oz) softened
• 2 cups shredded mozzarella cheese
• 2 cans lump crab meat drained, or fresh
• 1 cup imitation crab flaked
• Wonton wrappers

Equipment

• Mixing bowl
• baking sheet
• Parchment paper

Method

 

1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
2. Step 2: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, drained lump crab meat, and flaked imitation crab. Mix until everything is evenly incorporated and there are no large clumps of cream cheese.
3. Step 3: Place a wonton wrapper flat. Scoop about a teaspoon or a teaspoon and a half of the crab and cheese mixture into the center. Gather the edges of the wrapper up around the filling to form a ball or satchel shape. Pinch the edges tightly together at the top to seal it completely.
4. Step 4: Arrange the filled crab Rangoon bombs on the prepared baking sheet, leaving a little space between them.
5. Step 5: Bake for 15-20 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melty and bubbly.
6. Step 6: Carefully remove from the oven and let cool for a minute or two before serving warm. Serve with sweet chili sauce or duck sauce for dipping.

Notes

Substitutions & Additions: If you prefer, use about 3 cups of just lump crab meat instead of the imitation crab. For cheese swaps, try a little sharp cheddar or Monterey Jack, or add a sprinkle of parmesan. Amp up flavor with 1 tsp garlic powder, a dash of Worcestershire sauce, or 1 tbsp finely minced green onion. Add a tiny pinch of red pepper flakes for spice.

Tips for Success: Make sure cream cheese is well softened for smooth mixing. Don't overfill wrappers (use ~1-1.5 tsp filling) to prevent bursting. Pinch wrapper edges tightly to seal. Keep unused wonton wrappers covered with a damp paper towel to prevent drying. Don't crowd the baking sheet; allow space for crisping. You can make the filling up to a day ahead or fill the wontons a few hours ahead and store covered in the fridge before baking.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to maintain crispiness. Microwaving will heat them but won't keep them crispy.

FAQs: Yes, you can deep-fry these at 350°F (175°C) for 2-3 minutes until golden and crispy. Classic dipping sauces include sweet and sour sauce, duck sauce, or sweet chili sauce. Soy sauce mixed with rice vinegar is also an option. The filling can be made ahead. Wonton wrappers are typically made with wheat flour and are not gluten-free unless specifically labeled.