Crab Rangoon Bombs Incredible: 5 Crispy Secrets Revealed

Crab Rangoon Bombs: An Incredible Ultimate Recipe to Satisfy

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In a mixing bowl, combine the softened cream cheese, imitation crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until well combined and creamy.
Prepare Wonton Wrappers: Lay out the wonton wrappers on a clean surface. Keep a small bowl of water nearby for sealing.
Fill the Wrappers: Place about a teaspoon of the crab mixture in the center of each wonton wrapper.
Seal the Bombs: Dip your finger in the water and moisten the edges of the wonton wrapper. Fold the wrapper over the filling to create a triangle, then press the edges to seal. Alternatively, you can form a pouch by bringing the corners together and pinching to seal.
Heat the Oil: In a deep frying pan or pot, heat oil over medium heat until it reaches 350°F (175°C).
Fry the Bombs: Carefully place a few crab bombs in the hot oil, cooking them for about 2-3 minutes on each side or until golden brown. Avoid overcrowding the pan to ensure even cooking.
Drain Excess Oil: Once cooked, remove the bombs and place them on a plate lined with paper towels to absorb any excess oil.
Serve Warm: Allow to cool slightly before serving.