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Crab Rangoon Bombs

Crab Rangoon Bombs

Crispy, golden bites filled with creamy cheese and tender crab meat, perfect for parties and gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 bombs
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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.

Equipment

  • mixing bowl
  • Frying pan
  • Slotted spoon
  • baking sheet
  • Paper towels

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.