Crab Rangoon Bombs Recipe

This Crab Rangoon Bombs Recipe transforms the traditional cream cheese appetizer into a crispy, breaded snack that is perfect for any gathering. By swapping wonton wrappers for a golden panko crust, you get a satisfying crunch that perfectly complements the gooey, savory crab filling inside.

Why You Will Love This Recipe

You will love this recipe because it takes the best parts of a classic crab rangoon—the creamy filling and the savory seafood—and makes them even more indulgent with a double-cheese blend. The addition of mozzarella ensures a perfect cheese pull, while the panko breading provides a much thicker, crunchier texture than standard thin wrappers. It is an excellent party appetizer that can be prepared in advance and fried just before your guests arrive.

Ingredients

• 1 Package Cream Cheese (softened)
• 2 cups Shredded Mozzarella cheese
• 2 cans (or fresh lump/white meat) crab, drained
• 1 cup Imitation crab, flaked
• 5 Green onions, chopped
• Salt to taste
• Panko Breadcrumbs (for coating)
• 2 eggs, beaten
• Vegetable Oil (for frying)

Step-by-Step Instructions

1. In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, drained crab meat, flaked imitation crab, chopped green onions, and salt. Mix thoroughly until all ingredients are evenly distributed.
2. Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the mixture to firm up, making it easier to shape into balls.
3. When you are ready to cook, set up a breading station. Place the beaten eggs in one shallow bowl and the panko breadcrumbs in a separate bowl.
4. Take the chilled crab mixture and roll it into small balls, roughly the size of a half-dollar or a golf ball.
5. Dip each ball into the beaten egg, ensuring it is fully coated, and then roll it in the panko breadcrumbs until the entire surface is covered.
6. Set the prepared bombs on a tray. It is best to prepare all the bombs before you start heating the oil so you can fry them in batches without rushing.
7. Fill a frying pan with vegetable oil up to the midpoint and heat it to 350°F. Carefully drop the bombs into the hot oil.
8. Fry the bombs until the panko coating is golden brown and crispy on all sides.
9. Use a slotted spoon to remove the Crab Rangoon Bombs and place them on a plate lined with paper towels to drain any excess oil.

Expert Tips / Pro Tips

To ensure the best results with your Crab Rangoon Bombs Recipe, always make sure your cream cheese is at room temperature before mixing, as this prevents lumps. If the mixture feels too soft to roll even after chilling, you can pop it in the freezer for 10 minutes to firm it up quickly. Using a kitchen thermometer to maintain the oil at 350°F is crucial; if the oil is too cold, the bombs will become greasy, and if it is too hot, the outside will burn before the cheese inside melts.

Variations & Substitutions

If you prefer a bit of heat, you can add a teaspoon of Sriracha or a pinch of cayenne pepper to the filling mixture. For those who want a more traditional flavor profile, adding a dash of Worcestershire sauce or a teaspoon of garlic powder can enhance the savory notes. If you do not have mozzarella on hand, Monterey Jack is an excellent substitute because it melts beautifully. You can also use all real crab meat if you prefer a more premium seafood flavor, or all imitation crab for a more budget-friendly version.

Serving Suggestions

These crispy treats are best served warm while the cheese is still melted. Pair them with a side of sweet chili sauce, duck sauce, or a simple soy-ginger dipping sauce. They make a fantastic addition to a pupu platter or as a side dish for a homemade stir-fry or fried rice dinner.

Storage, Freezing & Reheating

Leftover bombs can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their signature crunch, avoid the microwave when reheating. Instead, place them in an oven or an air fryer at 350°F for 5 to 7 minutes until heated through. If you wish to freeze them, it is best to freeze them after breading but before frying. Place the raw bombs on a baking sheet to freeze individually, then transfer them to a freezer bag. Fry them directly from frozen, adding an extra minute or two to the cooking time.

Nutrition Information

Crab Rangoon Bombs Recipe

This Crab Rangoon Bombs Recipe transforms the traditional cream cheese appetizer into a crispy, breaded snack that is perfect for any gathering. By swapping wonton wrappers for a golden panko crust, you get a satisfying crunch that perfectly complements the gooey, savory crab filling inside.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 package Cream Cheese softened
• 2 cups Mozzarella cheese shredded
• 2 cans crab meat or fresh lump/white meat, drained
• 1 cup Imitation crab flaked
• 5 Green onions chopped
• Salt to taste
• Panko Breadcrumbs for coating
• 2 eggs beaten
• Vegetable Oil for frying

Equipment

• Mixing Bowl
• Frying Pan
• Slotted Spoon
• Kitchen thermometer

Method

 

1. In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, drained crab meat, flaked imitation crab, chopped green onions, and salt. Mix thoroughly until all ingredients are evenly distributed.
   1 package Cream Cheese, 2 cups Mozzarella cheese, 2 cans crab meat, 1 cup Imitation crab, 5 Green onions, Salt
2. Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the mixture to firm up, making it easier to shape into balls.
3. When you are ready to cook, set up a breading station. Place the beaten eggs in one shallow bowl and the panko breadcrumbs in a separate bowl.
   Panko Breadcrumbs, 2 eggs
4. Take the chilled crab mixture and roll it into small balls, roughly the size of a half-dollar or a golf ball.
5. Dip each ball into the beaten egg, ensuring it is fully coated, and then roll it in the panko breadcrumbs until the entire surface is covered.
   Panko Breadcrumbs, 2 eggs
6. Set the prepared bombs on a tray. It is best to prepare all the bombs before you start heating the oil so you can fry them in batches without rushing.
7. Fill a frying pan with vegetable oil up to the midpoint and heat it to 350°F. Carefully drop the bombs into the hot oil.
   Vegetable Oil
8. Fry the bombs until the panko coating is golden brown and crispy on all sides.
9. Use a slotted spoon to remove the Crab Rangoon Bombs and place them on a plate lined with paper towels to drain any excess oil.

Notes

Ensure cream cheese is at room temperature before mixing to prevent lumps, and use a thermometer to maintain oil at 350°F for best results. Leftovers can be reheated in an oven or air fryer at 350°F for 5 to 7 minutes to maintain crispiness.

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