Crab Rangoon Onion Bombs
Crab Rangoon Onion Bombs
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon white pepper
- 1/4 cup green onions, chopped
- 8 ounces imitation crab, finely chopped
For the Batter (Dry Mix 1)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
For the Dredging Station (Dry Mix 2)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup breadcrumbs
For the Egg Wash
- 1 egg
- 1/4 cup milk
Other
- 2 onions, large, peeled, halved, and separated into rings
- as needed oil, for frying
Instructions
- 1
Prepare the onions: Take 2 large onions, peel them, and cut them in half. Carefully separate the onion layers into individual rings. Select a variety of sizes for assembly, aiming for larger rings to form the base and smaller rings to cap the filling.
⏱️ 10 min
- 2
Make the Crab Rangoon Filling: In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, ginger powder, and white pepper. Mix these ingredients thoroughly with a spatula until well combined and smooth. Then, add the chopped green onions and finely chopped imitation crab meat. Mix everything together until all ingredients are evenly distributed.
⏱️ 10 min
- 3
Assemble the Onion Bombs: Take one larger onion ring. Carefully fill the center of this onion ring with a generous amount of the crab rangoon mixture, pressing it down firmly to compact it. Place a smaller onion ring on top of the filling, then add more crab rangoon mixture into this smaller ring, pressing it down firmly as well. Repeat this process for all desired onion bombs. Place the assembled onion bombs on a parchment-lined tray.
⏱️ 25 min
- 4
Freeze the Onion Bombs: Transfer the tray with the assembled onion bombs to the freezer and freeze for 1 hour, or until they are solid. This step is crucial for maintaining their shape during frying.
⏱️ 60 min
- 5
Prepare Dredging Stations: Set up three separate bowls for dredging. In the first bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper. Whisk until all the spices and dry ingredients are evenly mixed (Dry Mix 1). In the second bowl, whisk together 1 egg and 1/4 cup of milk to create an egg wash. In the third bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of cornstarch, and 1/2 cup of breadcrumbs. Mix well (Dry Mix 2).
⏱️ 10 min
- 6
Dredge the Onion Bombs: Take a frozen onion bomb. First, coat it thoroughly in Dry Mix 1, ensuring all surfaces are covered, then gently shake off any excess flour mixture. Next, dip the coated onion bomb into the egg wash, making sure it is fully submerged, and let any excess drip off. Finally, coat the onion bomb evenly in Dry Mix 2/Breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat this process for all frozen onion bombs. Place the dredged onion bombs back on the tray.
⏱️ 10 min
- 7
Fry the Onion Bombs: Heat a sufficient amount of oil in a deep pot or deep fryer to a hot temperature suitable for deep frying (around 350-375°F). Carefully place the dredged onion bombs into the hot oil, being careful not to overcrowd the pot. Fry them until they turn a beautiful golden brown color and are crispy on all sides, usually 3-5 minutes per batch.
⏱️ 15 min•🌡️ 360
- 8
Serve: Remove the fried onion bombs from the oil using a slotted spoon and place them on a wire rack to drain any excess oil. Serve immediately, optionally with a dipping sauce of your choice.
⏱️ 5 min
Kitchen Tools
Crab Rangoon Onion Bombs
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon white pepper
- 1/4 cup green onions, chopped
- 8 ounces imitation crab, finely chopped
For the Batter (Dry Mix 1)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
For the Dredging Station (Dry Mix 2)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup breadcrumbs
For the Egg Wash
- 1 egg
- 1/4 cup milk
Other
- 2 onions, large, peeled, halved, and separated into rings
- as needed oil, for frying
Instructions
- 1
Prepare the onions: Take 2 large onions, peel them, and cut them in half. Carefully separate the onion layers into individual rings. Select a variety of sizes for assembly, aiming for larger rings to form the base and smaller rings to cap the filling.
⏱️ 10 min - 2
Make the Crab Rangoon Filling: In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, ginger powder, and white pepper. Mix these ingredients thoroughly with a spatula until well combined and smooth. Then, add the chopped green onions and finely chopped imitation crab meat. Mix everything together until all ingredients are evenly distributed.
⏱️ 10 min - 3
Assemble the Onion Bombs: Take one larger onion ring. Carefully fill the center of this onion ring with a generous amount of the crab rangoon mixture, pressing it down firmly to compact it. Place a smaller onion ring on top of the filling, then add more crab rangoon mixture into this smaller ring, pressing it down firmly as well. Repeat this process for all desired onion bombs. Place the assembled onion bombs on a parchment-lined tray.
⏱️ 25 min - 4
Freeze the Onion Bombs: Transfer the tray with the assembled onion bombs to the freezer and freeze for 1 hour, or until they are solid. This step is crucial for maintaining their shape during frying.
⏱️ 60 min - 5
Prepare Dredging Stations: Set up three separate bowls for dredging. In the first bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper. Whisk until all the spices and dry ingredients are evenly mixed (Dry Mix 1). In the second bowl, whisk together 1 egg and 1/4 cup of milk to create an egg wash. In the third bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of cornstarch, and 1/2 cup of breadcrumbs. Mix well (Dry Mix 2).
⏱️ 10 min - 6
Dredge the Onion Bombs: Take a frozen onion bomb. First, coat it thoroughly in Dry Mix 1, ensuring all surfaces are covered, then gently shake off any excess flour mixture. Next, dip the coated onion bomb into the egg wash, making sure it is fully submerged, and let any excess drip off. Finally, coat the onion bomb evenly in Dry Mix 2/Breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat this process for all frozen onion bombs. Place the dredged onion bombs back on the tray.
⏱️ 10 min - 7
Fry the Onion Bombs: Heat a sufficient amount of oil in a deep pot or deep fryer to a hot temperature suitable for deep frying (around 350-375°F). Carefully place the dredged onion bombs into the hot oil, being careful not to overcrowd the pot. Fry them until they turn a beautiful golden brown color and are crispy on all sides, usually 3-5 minutes per batch.
⏱️ 15 min•🌡️ 360 - 8
Serve: Remove the fried onion bombs from the oil using a slotted spoon and place them on a wire rack to drain any excess oil. Serve immediately, optionally with a dipping sauce of your choice.
⏱️ 5 min