Crab Rangoon Bombs

Once the bombs are assembled, heat vegetable oil in a large frying pan or deep fryer over medium-high heat. You want the oil to be hot enough (about 350°F or 175°C) so that the bombs fry quickly and become golden brown. Test the oil by dropping a small piece of bread or a corner of a wrapper into the oil—it should sizzle and float to the surface immediately.

Carefully drop the crab rangoon bombs into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until the wrappers are golden brown and crispy on all sides. Use tongs or a slotted spoon to remove the bombs from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Serving Suggestions

Once the Crab Rangoon Bombs are fried to crispy perfection, serve them hot with sweet and sour sauce or your favorite dipping sauce on the side. These bombs make a fantastic appetizer for any party, game day, or even as a fun snack to enjoy at home. You can also serve them with a side of fresh vegetables or a salad for a light accompaniment.

Make-Ahead & Storage

If you want to make these in advance, you can assemble the Crab Rangoon Bombs ahead of time and store them in the refrigerator for up to 24 hours before frying. You can also freeze the uncooked bombs—just lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To cook from frozen, fry them for an additional 2-3 minutes until golden and crispy.

Tips

• If you prefer a spicier filling, you can add a pinch of cayenne pepper or a dash of hot sauce to the filling mixture.
• For a lighter version, you can bake the bombs in the oven at 400°F (200°C) for about 12-15 minutes, or until golden brown and crispy. Be sure to brush them lightly with oil to help them crisp up.
• If you’re looking for a more decadent dip, try pairing the bombs with a creamy ranch dressing or spicy sriracha mayo for an extra punch of flavor.