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Crab Rangoon Bombs Recipe

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
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.