Crab Rangoon Bombs
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!
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
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.