Next, take one wonton wrapper and place about a tablespoon of the crab mixture in the center. You’ll want to dab a little water on the edges of the wrapper to help seal them. Fold it over to form a triangle, pressing out any air as you go. Now comes the fun part — you can either leave them as triangles, or fold the corners inward to create a bomb shape! Repeat this process until you’ve used up all the filling.
Once they’re all shaped and looking fab, arrange the crab bombs on your prepared baking sheet. Brush the tops lightly with olive oil; this will give you the golden, crispy finish we love. Bake them in the oven for about 12-15 minutes or until they are puffed and golden brown. The aroma will start filling your kitchen, and trust me, it will be hard to resist sneaking one before they’re fully cooled!
When they’re done, let them rest for a few minutes before serving. This gives the filling a chance to firm up a bit, making them easier to handle. Serve these delightful crab bombs with your favorite dipping sauce, and they’ll vanish before your eyes!
Pro Tips for Best Results
I tested this recipe three ways to see what worked best, and the results were delicious! The freshness of the crab makes all the difference, so if you can get your hands on some high-quality lump crab meat, do it! Trust me — it’s worth every penny.
Also, don’t skip the seasoning! The combination of Old Bay, garlic powder, and fresh ingredients is what makes these crab bombs stand out. Experiment with other spices if you’re feeling adventurous, but I found that sticking to the original blend gives the best flavor profile.
Lastly, while assembling, take the time to seal those edges well. I remember one time I rushed through this step, and a few of my bombs burst open while baking! They still tasted great, but the presentation wasn’t quite as lovely.
Common Mistakes to Avoid
One of the biggest mistakes I made the first time around was not thoroughly softening the cream cheese. It’s crucial to have a smooth mixture; otherwise, you may end up with lumps in your filling. Trust me — it will be much easier to fold in the crab if the cream cheese is nice and creamy!
Another thing to watch out for is overbaking. I can’t tell you how often I’ve gotten distracted in the kitchen. These little bites are delicate, and if you leave them in too long, they can become tough. Keep an eye on them and take them out as soon as they are perfectly golden.
Also, remember to allow the crab bombs to cool slightly before serving. I know it’s tempting to dive right in, but letting them sit for a few minutes helps the filling set and prevents the risk of burning your mouth on molten crab goodness! (See the next page below to continue…)