Instructions:
Step 1: In a large bowl, mix cream cheese, mozzarella, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper until well combined.
Step 2: Scoop about 1 tablespoon of filling into the center of a wonton wrapper or biscuit dough piece. Fold and seal the edges to form a ball.
Step 3: Heat oil in a deep fryer or large pot to 350°F (175°C).
Step 4: Fry the bombs in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Step 5: Serve warm with sweet chili sauce or soy sauce for dipping.
Storage Information:
Store any leftover crab Rangoon bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to retain crispiness. Avoid microwaving to prevent sogginess.
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