Short Description

Crab Rangoon Bombs are crispy, golden bites filled with a creamy, cheesy crab mixture and coated in crunchy panko breadcrumbs. These deep-fried delights are perfect as an appetizer, snack, or party food, delivering all the flavors of classic crab rangoon in a fun, bite-sized form.

Why You’ll Love This Recipe

Crispy & Crunchy – A golden panko coating ensures the perfect bite.
Creamy & Cheesy Filling – A rich blend of cream cheese, mozzarella, and crab.
Great for Parties – Perfect for game nights, gatherings, or holiday appetizers.
Easy to Make – Simple ingredients and a quick cooking process.
Customizable – Adjust seasonings, add spice, or bake instead of frying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:

1 package (8 oz) cream cheese, softened
2 cups shredded mozzarella cheese
2 cans (or fresh) lump or white crab meat, drained
1 cup imitation crab, flaked
5 green onions, chopped
Salt, to taste

For the Coating:

Panko breadcrumbs
2 eggs, beaten
Vegetable oil (for frying)

Directions

Step 1: Prepare the Filling

In a mixing bowl, combine softened cream cheese, shredded mozzarella, lump crab meat, imitation crab, chopped green onions, and salt.
Mix until well combined and smooth.
Using a spoon or small scoop, form the mixture into bite-sized balls and place them on a tray.
Freeze for 15-20 minutes to firm up for easier coating.

Step 2: Coat the Crab Rangoon Bombs

Set up a breading station with two bowls:
- One with beaten eggs
- One with panko breadcrumbs
Dip each crab ball into the beaten eggs, ensuring an even coating.
Roll in panko breadcrumbs, pressing gently to adhere.

Step 3: Fry to Perfection

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the crab bombs in batches for 2-3 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 4: Serve & Enjoy

Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Garnish with extra chopped green onions if desired.

Servings and Timing

Servings: 12-15 bombs
Preparation time: 20 minutes
Cooking time: 10 minutes

Variations

Baked Version – Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
Air Fryer Method – Air fry at 375°F (190°C) for 8-10 minutes, shaking halfway through.
Spicy Twist – Add ½ teaspoon of sriracha or red pepper flakes to the filling.
Cheese Lovers – Swap mozzarella for cheddar or pepper jack.
Gluten-Free – Use gluten-free breadcrumbs for a GF-friendly version.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze uncooked bombs for up to 2 months. Fry or bake directly from frozen.
Reheating:
- Oven: Bake at 350°F (175°C) for 10 minutes.
- Air Fryer: Heat at 375°F (190°C) for 5 minutes.
- Microwave: Not recommended, as it softens the crispy coating.

FAQs

Can I use all fresh crab instead of imitation?

Yes! Using all fresh lump crab meat enhances the flavor.

What dipping sauces go well with Crab Rangoon Bombs?

Sweet chili sauce, soy sauce, spicy mayo, or even garlic butter work well.

Can I make these ahead of time?

Yes, you can freeze the prepared, uncooked crab bombs and fry them when needed.

How do I keep them crispy?

Serve immediately, and avoid covering them while cooling to prevent steaming.

Can I use regular breadcrumbs instead of panko?

Yes, but panko breadcrumbs provide a crunchier texture.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil works best for deep frying.

Can I add extra seasoning to the filling?

Yes! Garlic powder, Worcestershire sauce, or Old Bay seasoning add extra depth.

Can I make mini versions for bite-sized appetizers?

Absolutely! Just shape them smaller and adjust frying time accordingly.

How do I prevent them from falling apart while frying?

Chilling or freezing them before frying helps maintain their shape.

Can I stuff them with extra cheese?

Yes, adding a small cube of cheese inside each bomb creates a gooey center.

Conclusion

Crab Rangoon Bombs are the perfect crispy, cheesy appetizer for any occasion. Whether fried, baked, or air-fried, these bite-sized treats deliver bold flavors and satisfying crunch. Serve them with your favorite dipping sauces, and enjoy a restaurant-quality snack at home

Crab Rangoon Bombs

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Author: Olivia
Total Time: 30 minutes
Yield: 15-20 pieces 1x

Print Recipe

Description

These Crab Rangoon Bombs are crispy, cheesy, and absolutely bursting with flavor! Featuring a creamy crab and cheese filling, coated in crunchy panko breadcrumbs, and fried to golden perfection, these bite-sized treats are the ultimate party appetizer. Perfect for dipping in sweet chili sauce or soy sauce!

Instructions

Step 1: Make the Filling

In a mixing bowl, combine cream cheese, mozzarella cheese, lump crab, imitation crab, green onions, and salt.
Stir until smooth and well-mixed.

Step 2: Shape the Bombs

Scoop out tablespoon-sized portions and roll into small balls.
Place on a tray and refrigerate for 15-20 minutes to firm up.

Step 3: Coat the Bombs

Dip each ball into the beaten eggs, then roll in panko breadcrumbs until fully coated.
Repeat for extra crunch!

Step 4: Fry to Perfection

Heat vegetable oil in a deep fryer or pan to 350°F (175°C).
Fry the crab Rangoon bombs in batches for 2-3 minutes, until golden brown and crispy.
Remove and drain on paper towels.

Step 5: Serve & Enjoy!

Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.

Notes

Air Fryer Option: Spray with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Baking Option: Bake at 400°F (200°C) for 12-15 minutes, until golden and crispy.
Make Ahead: Freeze shaped balls before coating for easy frying later.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer / Snack
Method: Frying / Air Frying / Baking
Cuisine: Asian-American