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Crab Rangoon Bombs

Crab Rangoon Bombs

DeShawn Mitchell
Crab Rangoon Bombs are a fun twist on a classic appetizer with a crispy exterior and creamy, cheesy filling. Perfect for parties or a cozy night in, they’re easy to make and a guaranteed crowd-pleaser.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Fusion
Servings 12 bombs
Calories 250 kcal

Ingredients
  

  • 8 ounces cream cheese softened
  • 2 cups mozzarella cheese shredded
  • 12 ounces crab meat drained (two 6-ounce cans or equivalent fresh lump crab meat)
  • 1 cup imitation crab flaked
  • 5 green onions chopped
  • salt to taste
  • panko breadcrumbs
  • 2 eggs beaten
  • vegetable oil for frying

Instructions
 

  • In a bowl, mix together the softened cream cheese, mozzarella cheese, crab meat, imitation crab, and green onions. Add salt to taste. Make sure everything is well combined.
  • In separate bowls, put the beaten eggs and the panko breadcrumbs. This creates your dipping station.
  • Using the crab mixture, form small balls, about the size of a half-dollar coin.
  • Dip each ball in the beaten egg, then roll it in the panko breadcrumbs until it’s completely coated.
  • Prepare all the bombs before you heat the oil.
  • In a frying pan, add enough vegetable oil so it comes halfway up the sides. Heat the oil to 350°F (175°C). Fry the bombs until the panko is golden and crispy.
  • Place the cooked Crab Rangoon Bombs on a paper towel to drain any excess oil. Serve hot and enjoy!

Notes

  • 1- Use full-fat cream cheese for the richest flavor and texture.
  • 2- Don’t overmix once you add the crab; gentle folding will keep the crab meat intact.
  • 3- Fry in batches to maintain oil temperature and ensure even cooking.
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