If you’re looking for a crunchy, creamy snack, Crab Rangoon Bombs are the way to go! These little bites are filled with delicious crab and cheese, making them perfect for any get-together. They’re easy to make and always a hit!
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Why Make This Recipe
These crispy bites aren’t just delicious — they’re also a lot of fun to make! Perfect for family gatherings, parties, or a cozy night at home, they can be prepared ahead of time and fried fresh when needed. With their golden crunch and creamy, flavorful filling, they’re sure to be a crowd favorite!
How to Make Crab Rangoon Bombs
Making Crab Rangoon Bombs is simple and quick. Follow these easy steps.
Ingredients:
- 1 package 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
- Panko breadcrumbs
- 2 eggs, beaten
- Vegetable oil for frying
Directions:
In a large bowl, combine the softened cream cheese, shredded mozzarella, lump crab meat, imitation crab, chopped green onions, and a pinch of salt. Stir until fully mixed. Cover the bowl and refrigerate for at least 30 minutes.
Set up your breading station: Place the beaten eggs in one bowl and the panko breadcrumbs in another.
From the crab mixture, form half-dollar-sized balls. Dip each ball into the beaten egg, then roll it in the panko breadcrumbs until it’s coated.
Heat vegetable oil in a frying pan to 350°F (175°C). Carefully add the balls to the hot oil and fry until they are golden brown and crispy.
Remove the Crab Rangoon Bombs and place them on a paper towel-lined plate to drain excess oil. Serve them warm with your favorite dipping sauce.
How to Serve Crab Rangoon Bombs
These Crab Rangoon Bombs are best served hot. Pair them with sweet and sour sauce, soy sauce, or any dipping sauce that you love. They make a great appetizer or snack anytime!
How to Store Crab Rangoon Bombs
Store any leftover Crab Rangoon Bombs in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in the oven to crisp them back up!
Tips to Make Crab Rangoon Bombs
- Make sure the oil is hot enough before frying. This helps to get that golden, crispy exterior.
- You can freeze the un-fried balls before cooking. Just add a few extra minutes to the frying time when you cook them from frozen.
Variation
Feel free to add other ingredients like chopped bell peppers or different types of cheese for extra flavor!
Crab Rangoon Bombs
Ingredients
- 1 package 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
- Panko breadcrumbs
- 2 eggs beaten
- Vegetable oil for frying
Instructions
- In a large bowl, combine the softened cream cheese, shredded mozzarella, lump crab meat, imitation crab, chopped green onions, and a pinch of salt. Stir until fully mixed. Cover the bowl and refrigerate for at least 30 minutes.
- Set up your breading station: Place the beaten eggs in one bowl and the panko breadcrumbs in another.
- From the crab mixture, form half-dollar-sized balls. Dip each ball into the beaten egg, then roll it in the panko breadcrumbs until it’s coated.
- Heat vegetable oil in a frying pan to 350°F (175°C). Carefully add the balls to the hot oil and fry until they are golden brown and crispy.
- Remove the Crab Rangoon Bombs and place them on a paper towel-lined plate to drain excess oil. Serve them warm with your favorite dipping sauce.
Notes
- Make sure the oil is hot enough before frying. This helps to get that golden, crispy exterior.
- You can freeze the un-fried balls before cooking. Just add a few extra minutes to the frying time when you cook them from frozen.
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FAQs
1. Can I use other types of crab meat?
Yes, you can use any type of crab meat you like. Just make sure it’s fully drained.
2. Can I bake these instead of frying them?
Yes, you can bake them! Bake at 375°F (190°C) for about 20 minutes or until golden brown.
3. How can I make these vegetarian?
You can skip the crab and add more cheese along with some finely chopped vegetables like spinach or mushrooms for a veggie version!
