Crab Rangoon Bombs
Crispy, golden bites filled with creamy cheese and tender crab meat, perfect for parties and gatherings.
Equipment
- mixing bowl
- Frying pan
- Slotted spoon
- baking sheet
- Paper towels
Ingredients
- 8 oz Cream cheese Softened, for a creamy filling.
- 2 cups Shredded mozzarella cheese Adds creaminess and stretch.
- 2 cans Lump or white meat crab Drained, for a rich seafood flavor.
- 1 cup Imitation crab Flaked, for added texture.
- 5 stalks Green onions Chopped, for freshness.
- to taste Salt Enhances flavor.
- 2 cups Panko breadcrumbs For a crispy coating.
- 2 large Eggs Beaten, for coating.
- as needed cups Vegetable oil For frying.
Instructions
- In a large mixing bowl, combine softened cream cheese, shredded mozzarella, lump crab meat, imitation crab, chopped green onions, and salt. Mix until well combined. Cover and refrigerate for 30 minutes.
- Prepare your workspace with two bowls: one for beaten eggs and another for panko breadcrumbs. Shape the crab mixture into balls about the size of a half dollar. Dip each ball in the beaten egg, then roll in panko breadcrumbs until fully coated.
- In a frying pan, heat vegetable oil to 350°F (175°C). Carefully place the coated crab bombs into the hot oil, frying in batches for 3-4 minutes per side until golden brown. Use a slotted spoon to remove and drain on paper towels.
- Serve the Crab Rangoon Bombs hot, paired with sweet and sour sauce or a spicy dipping sauce.
Notes
These Crab Rangoon Bombs are a crowd-pleaser and can be customized with different fillings or spices.