Go Back

Crab Rangoon Bombs

Crispy, cheesy bites with all the delicious flavor of classic crab rangoon, made incredibly easy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 bombs
Course: Appetizer, Snack
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

The Filling
  • 8 oz cream cheese softened
  • 2 cups shredded mozzarella cheese
  • 2 cans lump crab meat drained
  • 1 cup imitation crab flaked
For Assembly
  • 1 package wonton wrappers
Optional Dipping Sauces
  • sweet chili sauce for serving
  • soy-ginger dipping sauce for serving

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Medium Mixing Bowl
  • Spoon or Spatula

Method
 

  1. Step 1: Preheat and Prep
    First things first, let’s get that oven humming. Preheat your oven to 375°F (190°C). While it’s heating up, grab a baking sheet and line it with parchment paper. This makes cleanup a breeze and stops anything from sticking. If you don’t have parchment paper, just give the baking sheet a light grease.
  2. Step 2: Mix Up the Magic Filling
    In a medium-sized mixing bowl, toss in your softened cream cheese. Add the shredded mozzarella cheese, your drained lump crab meat, and the flaked imitation crab. Now, grab a spoon or a spatula and mix it all together until everything is beautifully combined. You want a creamy, dreamy filling packed with that delicious crab flavor.
  3. Step 3: Assemble Your Bombs
    This is where the fun begins! Lay out a wonton wrapper. Spoon a small dollop of your crab and cream cheese mixture right in the center. Now, gently gather the edges of the wonton wrapper up and around the filling, pinching them together to create a little ball or pouch. Make sure to seal those edges really well so none of that yummy filling escapes during baking. I like to give mine a gentle roll in my palms to ensure they’re nice and round.
  4. Step 4: Arrange and Bake
    Once your crab rangoon bombs are all formed, carefully place them onto your prepared baking sheet. Give them a little space so they can get perfectly crispy on all sides. Pop them into the preheated oven and let them bake for about 15 to 20 minutes. You’re looking for that beautiful golden brown color on the wonton wrappers – that’s your signal they’re ready!
  5. Step 5: Serve and Enjoy!
    As soon as they come out of the oven, these Crab Rangoon Bombs are ready to be devoured! Serve them piping hot. They’re fantastic on their own, but if you want to get fancy, a little sweet chili sauce or a soy-ginger dipping sauce on the side is always a winner.

Notes

Feel free to get creative with your Crab Rangoon Bombs! Add a pinch of red pepper flakes or a dash of sriracha to the filling for a little heat. Finely chopped green onions add a lovely fresh flavor and color. A tiny drizzle of sesame oil in the filling can add a wonderful nutty aroma. Experiment with egg roll wrappers cut into smaller pieces if you’re feeling adventurous. Don't overfill the wrappers to ensure they seal properly. Make sure the edges of the wonton wrappers are sealed well, using a bit of water if needed. If browning too quickly, loosely tent with foil. Assemble up to a few hours in advance and refrigerate; add a few extra minutes to baking time if cold.