These Crab Rangoon Bombs are crispy on the outside, creamy and cheesy on the inside, and bursting with real crab flavor—everything you love about crab rangoons in one irresistible bite-sized package.
Servings & Timing
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Prep Time: 15 minutes
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Cook Time: 15–18 minutes
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Total Time: 30–35 minutes
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Servings: 20–24 bombs
Dietary Badges: High-Protein | Party Favorite | W-W Friendly Modifiable | Oven-Baked Option
Ingredients
→ Primary Filling
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Cream cheese, softened
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Shredded mozzarella cheese
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Lump crab meat (fresh or canned, drained well)
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Imitation crab, flaked
→ Optional Flavor Boosters
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Soy sauce
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Garlic powder or fresh garlic
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Ground ginger
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Green onions or chives
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Sriracha or chili flakes
→ Wrapping & Cooking
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Wonton wrappers (or egg roll wrappers cut into quarters)
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Egg (for egg wash)
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Nonstick spray or oil for baking
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
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Mix filling – In a large bowl, combine cream cheese, mozzarella, crab meats, soy sauce, garlic, ginger, green onions, and optional chili. Stir until well mixed.
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Assemble bombs – Place 1 tbsp of filling in the center of each wonton wrapper. Brush edges with egg wash. Fold corners toward the center and pinch to seal completely.
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Bake – Lightly spray with oil and bake for 15–18 minutes until golden brown and crisp.
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Serve hot – Garnish with extra green onions and serve with sweet chili sauce, soy, or spicy mayo for dipping.
Quick Tips
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Use room temp cream cheese for easier mixing.
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Drain crab meat well—excess liquid will make wrappers soggy.
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Press edges firmly to avoid leaking during baking.
💡 Introduction
You know those creamy, dreamy crab rangoons you can’t stop eating at Chinese takeout joints? These Crab Rangoon Bombs take that idea and turn it into crispy, gooey, flavor-packed bites that are perfect for parties, game day, or just because. They’re faster to prep than traditional rangoons, and with a simple bake (no deep frying!), they’re lighter too.
I started making these for holiday parties and they vanish faster than anything else on the table. The blend of real crab, cream cheese, and crispy wrappers is just magic—plus, they’re totally customizable and can be made W-W friendly with a few simple tweaks.
Step-by-Step Cooking Guide
🧀 Make the Filling
Combine softened cream cheese and mozzarella for a rich, melty base. Add both crab types—real lump for depth, imitation for texture and mild flavor. Stir in optional ingredients like soy sauce, garlic, ginger, or chili for an umami-packed kick.
Tip: Taste the filling before wrapping—you can adjust spice or seasoning here!
🥟 Wrap It Up
Spoon about 1 tablespoon of filling into the center of each wonton. Brush edges with egg wash, then fold the corners up and pinch to seal. You can shape them like little pyramids or fold diagonally into triangles.
Tip: Don’t overfill! You want them sealed tight for baking.
🔥 Bake Until Golden
Place wrapped bombs on a parchment-lined baking sheet. Spray or brush lightly with oil. Bake until golden brown and crisp.
Tip: Want extra crunch? Use an air fryer at 375°F for 8–10 minutes, flipping once!
Ingredient Insights & Substitutions
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Crab Meat: Use a mix of lump and imitation crab for texture and cost-effectiveness. All real crab? Even better.
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Cream Cheese: Full-fat or light both work great—use your favorite.
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Mozzarella: Adds gooeyness. Swap for Monterey Jack or pepper jack for extra flavor.
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Wonton Wrappers: Square ones are easiest. Can’t find them? Use egg roll wrappers cut into quarters.
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Flavor Boosters: Soy, garlic, ginger, and chili add real depth. Omit if you prefer the classic creamy flavor.
Variations & Serving Suggestions
Flavor Variations
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🌶️ Add diced jalapeños or hot sauce for spicy crab rangoons.
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🍋 Mix in lemon zest or a bit of lemon juice for a citrusy lift.
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🧀 Try a Parmesan-mozzarella combo for an Italian twist.
Dietary Tweaks
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W-W Friendly:
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Use light cream cheese
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Reduced-fat mozzarella
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Air fry instead of baking
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Spray wrappers lightly instead of brushing with oil
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Dairy-Free: Use plant-based cream cheese and cheese alternatives.
Serving Suggestions
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Pair with sweet chili sauce, spicy mayo, or soy sauce.
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Serve alongside a crunchy Asian-style slaw or cucumber salad.
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Add to a holiday appetizer platter or bring to potlucks—they reheat well!
Storage, Reheating & Make-Ahead
Storage
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Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
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Reheat in oven or air fryer for 5–7 minutes at 350°F for best texture.
Freezing
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Freeze unbaked bombs on a tray, then transfer to bags. Bake from frozen at 375°F for 18–20 minutes.
Make-Ahead
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Assemble and refrigerate up to 1 day ahead before baking. Keeps party prep stress-free!
Nutrition Info (Per Bomb – 24 total)
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Calories: ~110 kcal
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Protein: 5g
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Carbs: 8g
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Fat: 6g
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W-W Points (est.): 3–4 depending on ingredients used
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Allergens: Shellfish, Dairy, Gluten, Egg (in wrappers and filling)
FAQs
Q: Can I deep-fry these instead?
A: Absolutely! Fry at 350°F for 2–3 minutes until golden and crisp. Drain well on paper towels.
Q: What if I don’t eat shellfish?
A: Use all imitation crab (typically fish-based) or try a cheesy spinach dip filling instead.
Q: How do I keep them from getting soggy?
A: Drain crab thoroughly and don’t skip the egg wash—it helps seal everything tightly.
🧡 Kristy’s Note
Crab Rangoon Bombs are one of those party apps that make people go, “Wait… what’s in this?!” in the best way possible. They’re crispy, creamy, and packed with flavor. And with W-W friendly swaps, you can enjoy them without guilt—I sure do!
More Crowd-Pleasing Appetizers
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Buffalo Chicken Stuffed Mini Peppers
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W-W Friendly Baked Jalapeño Poppers
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Cheesy Spinach Artichoke Wonton Cups
💬 Bring the Bombs to Your Next Bash!
Have you made these Crab Rangoon Bombs? Let me know in the comments or tag your party trays on Instagram @KristyCooksHealthy with #CrabRangoonGlowUp—I love seeing your crispy creations!