Introduction
If you love the crispy, creamy goodness of Crab Rangoon, then these Crab Rangoon Bombs are about to become your new favorite appetizer! π¦π£
These deep-fried, bite-sized delights are packed with a rich and cheesy crab filling, coated in crispy panko breadcrumbs, and fried to golden perfection. Perfect for game nights, parties, or a fun appetizer, these Crab Rangoon Balls deliver all the flavors of your favorite takeout with a delicious crunch.
Why Youβll Love This Recipe:
β Crispy & Cheesy β A perfect balance of crunchy outside and creamy inside.
β Packed with Flavor β Fresh crab, imitation crab, green onions, and melted cheese.
β Perfect Party Snack β Easy to make ahead and fry fresh when needed.
β No Wrapping Needed! β Unlike traditional Crab Rangoon, no wonton wrappers required!
Letβs get cooking! π½οΈπ₯
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π¦ Crab Rangoon Bombs Recipe
π Ingredients:
1 package cream cheese (softened)
2 cups shredded mozzarella cheese
2 cans lump crab or fresh white meat crab (drained)
1 cup imitation crab (flaked)
5 green onions (chopped)
Salt to taste
Panko breadcrumbs (for coating)
2 eggs (beaten)
Vegetable oil (for frying)
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πͺ Step-by-Step Instructions
1. Make the Filling
In a large bowl, mix cream cheese, shredded mozzarella, lump crab, imitation crab, and chopped green onions.
Stir until well combined.
Add salt to taste.
2. Form the Crab Bombs
Scoop about 1-2 tablespoons of the mixture and roll into balls.
Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.
3. Coat with Panko
Dip each crab bomb into beaten eggs, ensuring full coverage.
Roll in panko breadcrumbs to create a crispy outer coating.
Repeat for all balls.
4. Heat the Oil
Heat vegetable oil in a deep fryer or pan to 350Β°F (175Β°C).
Ensure thereβs enough oil to fully submerge the crab bombs.
5. Fry to Golden Perfection
Carefully drop a few crab bombs at a time into the hot oil.
Fry for 2-3 minutes or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
6. Serve & Enjoy!
Serve hot with your favorite dipping sauces like:
Sweet chili sauce πΆοΈ
Spicy sriracha mayo πΆοΈπ₯
Soy sauce with sesame oil πΆ
Classic sweet & sour sauce π
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π₯ Pro Tips for the Best Crab Rangoon Bombs
β Chill the mixture β This helps the balls hold their shape while frying.
β Use fresh crab if possible β Fresh crab gives a richer, more authentic flavor.
β Double-coat for extra crunch β For an ultra-crispy texture, dip in egg and panko twice.
β Donβt overcrowd the fryer β Fry in batches to keep the oil temperature steady.
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π¦ Variations & Customizations
π Spicy Crab Rangoon Bombs β Add 1 tsp sriracha or red pepper flakes to the filling.
π§ Garlic & Herb Flavor β Mix in 1 tsp garlic powder & fresh chopped parsley.
π§ Extra Cheesy Version β Swap mozzarella for sharp cheddar or Parmesan.
π± Baked Version β Bake at 375Β°F (190Β°C) for 20-25 minutes instead of frying.
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π½οΈ What to Serve with Crab Rangoon Bombs
Pair these crispy crab bites with:
π₯’ Fried Rice β A classic side dish.
π₯ Asian Slaw β Light and refreshing.
π₯ Dumplings & Spring Rolls β The perfect combo platter.
π Ramen or Pho β A warm, comforting pairing.
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β FAQ: Your Crab Rangoon Bombs Questions Answered!
1. Can I Make These Ahead of Time?
Yes! Prepare and refrigerate the crab bombs for up to 24 hours before frying.
2. Can I Freeze Them?
Absolutely! Freeze uncooked balls for up to 3 months. Fry from frozen, adding 1-2 minutes to cook time.
3. How Do I Reheat Leftovers?
Oven: Bake at 375Β°F for 10 minutes.
Air Fryer: Reheat at 350Β°F for 5-7 minutes.
Microwave: Not recommended (theyβll lose crispiness).
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π¦ Final Thoughts β The Ultimate Crispy Crab Appetizer!
These Crab Rangoon Bombs are crispy, creamy, and packed with crabby goodness! Whether youβre making them for a party, game day, or just a fun snack, theyβll be a huge hit! π
π¬ Tried this recipe? Let us know in the comments! π¦π₯
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