Crab Rangoon Bombs

Ingredients

For the Filling:

• 1 package (8 oz / 225 g) of cream cheese, softened
• 2 cups shredded mozzarella cheese
• 2 cans or fresh lump crab meat, well drained (approx. 6 oz per can)
• 1 cup imitation crab, flaked by hand or with a fork
• 2 teaspoons garlic powder
• 1 tablespoon soy sauce (optional, for added flavor)
• Salt and pepper to taste

For the Bombs:

• 1 package of egg roll wrappers or wonton wrappers (about 20-24 wrappers)
• Vegetable oil, for frying
• Sweet and sour sauce or dipping sauce of choice (optional, for serving)

Instructions

1. Start by preparing the crab rangoon filling. In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, and the lump crab meat. If you’re using imitation crab, flake it with a fork and add it to the mixture. Stir everything together until well combined. The mixture should be smooth, creamy, and thick enough to hold its shape when spooned into the wrappers.
2. Add the garlic powder, soy sauce (if using), and season with salt and pepper to taste. Mix everything until fully incorporated. The soy sauce adds a subtle umami flavor that enhances the crab’s natural sweetness. Taste the mixture and adjust the seasoning as needed. Once the filling is ready, set it aside.
3. Lay out the egg roll or wonton wrappers on a clean surface. Place a spoonful of the crab filling in the center of each wrapper. Be careful not to overfill, as this can cause the wrappers to burst while frying. For egg rolls, use about 1-2 tablespoons of filling per wrapper, depending on the size.
4. To form the bombs, fold the sides of the wrapper over the filling, then roll it up tightly, sealing the edges with a little water to ensure they stay closed during frying. If you’re using wonton wrappers, you can fold the corners of the square wrapper together to form a triangle or a pouch shape, sealing the edges tightly as you go. Make sure the wrappers are sealed properly to prevent the filling from spilling out during frying.