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!
Ingredients
Units
Scale
For the Filling:
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cans or fresh lump 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)
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
