These Crab Rangoon Bombs are the ultimate party appetizer, taking the creamy, savory filling of a classic takeout favorite and ditching the wonton wrapper for a crispy panko crust. Bursting with two types of crab, melty mozzarella, and fresh green onions, these golden bites are addictive and fun to eat.
With a crunchy exterior and a hot, gooey center, these bombs are perfect for game days, holiday gatherings, or whenever you crave a savory seafood treat.
Recipe Details
- Flavor: These are rich and savory, highlighting the sweetness of the crab meat and the tang of cream cheese, balanced by the freshness of green onions.
- Texture: The contrast is incrediblea super crispy, golden panko shell gives way to a soft, melted, creamy interior.
- Time: You will need about 30 minutes for chilling the mixture, followed by a quick assembly and frying process.
- Difficulty: Easy. The method involves simple mixing, rolling, and frying.
What You’ll Need
To make these bombs, you will prepare a thick, cheesy seafood mixture using cream cheese, mozzarella, and a double dose of crab (both canned/fresh and imitation). The coating station requires beaten eggs and panko breadcrumbs, and you will need vegetable oil for frying.
Ingredient Notes
- Cream Cheese – This acts as the binder for the “bomb.” Full-fat cream cheese usually offers the best melting quality and stability.
- Crab Meat – This recipe uses a combination of two types: canned (or fresh lump) white meat for authentic flavor, and imitation crab for that classic, slightly sweet texture found in restaurant rangoons.
- Mozzarella Cheese – Adding shredded mozzarella gives these bites a delicious cheese pull that you don’t get from cream cheese alone.
- Panko Breadcrumbs – Japanese-style breadcrumbs are essential here. They are larger and airier than regular breadcrumbs, ensuring the crust is light and crispy rather than dense.
- Green Onions – These cut through the richness of the cheese and add a pop of color and fresh onion flavor.
Add-ins and Substitutions
- Spice it up: If you like a little heat, you can add a dash of sriracha or cayenne pepper to the crab mixture before chilling.
- Seasoning: While the recipe calls for salt to taste, you can also add a pinch of garlic powder or a drop of Worcestershire sauce to the filling for extra depth without changing the texture.
- Dip: These are fantastic served with sweet chili sauce, plum sauce, or hot mustard.
How to Make Crab Rangoon Bombs
Prepare the Filling
- Mix ingredients. In a large bowl, combine the cream cheese, shredded mozzarella, drained lump/white crab meat, flaked imitation crab, chopped green onions, and salt to taste. Mix until everything is thoroughly incorporated.
- Chill. Cover the bowl with a lid or plastic wrap and let it sit in the fridge for half an hour.
Pro Tip: Do not skip this step! Chilling the mixture firms up the cream cheese, making it much easier to roll into balls and preventing them from melting too fast in the hot oil.
Dredge and Assemble
- Set up stations. When you are ready to cook, put your beaten eggs in one bowl and place the panko breadcrumbs in a separate bowl.
- Form balls. Using the chilled crab mixture, scoop and roll the mixture into balls that are about the size of a half-dollar.
- Coat. Dip each ball into the beaten egg, ensuring it is coated, and then roll it around in the panko breadcrumbs until completely covered.
- Prep. Prepare all the bombs and set them on a plate before you start heating your oil. This ensures they cook evenly in batches without you having to rush.
Fry
- Heat oil. In a frying pan, add vegetable oil up to the midpoint (enough to submerge the bombs halfway or mostly). Heat the oil to 350 F.
- Fry. Carefully place the bombs in the hot oil. Fry them until the panko coating is golden and crispy. You may need to gently turn them to ensure even browning on all sides.
- Drain. Remove the cooked Crab Rangoon Bombs from the oil and place them on a paper towel-lined plate to drain excess oil before serving.
Recipe Tips
- Oil Temperature: Keep an eye on your oil temperature. If it drops too low, the bombs can become greasy; if it’s too high, the outside will burn before the inside is hot. 350 F is the sweet spot.
- Don’t Overcrowd: Fry in batches so you don’t lower the oil temperature drastically. Crowding the pan can lead to soggy breadcrumbs.
- Drain Well: Draining the crab meat (the canned/fresh portion) is very important. Excess liquid can make the filling too loose to hold its shape.
FAQs
Can I make these ahead of time? Yes, you can form the balls and coat them in panko, then refrigerate them for a few hours before frying. This actually helps the coating adhere even better.
What if my bombs are falling apart in the oil? This usually happens if the oil isn’t hot enough or the mixture wasn’t chilled long enough. Make sure the filling is cold and firm before dredging.
Can I freeze them? Yes, you can freeze the uncooked, breaded bombs. Freeze them solid on a baking sheet, then transfer to a bag. When ready to eat, fry them from frozen, adding a minute or two to the cooking time.
Serving Suggestions
- Sweet Chili Sauce: The number one pairing for these bombs. The sweetness perfectly complements the savory crab.
- Asian-Style Salad: Serve alongside a crisp cucumber salad with sesame dressing to cut the richness.
- Party Platter: These go great with other appetizers like spring rolls or potstickers.
Make This Recipe in Advance
You can mix the filling up to a day in advance and keep it covered in the fridge. You can also bread the balls earlier in the day and keep them refrigerated until you are ready to fry and serve hot.
Print
Crab Rangoon Bombs
- Total Time: 1 hour
- Yield: 24 bombs 1x
Description
These Crab Rangoon Bombs are the ultimate party appetizer, ditching the traditional wonton wrapper for a crispy, golden panko crust. Bursting with a savory filling of cream cheese, melty mozzarella, and a double dose of crab meat, these addictive bites offer the perfect contrast between a crunchy exterior and a hot, gooey center.
Ingredients
The Filling
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cans (6 oz each) lump or white crab meat, thoroughly drained
- 1 cup imitation crab, flaked or chopped
- 5 green onions, chopped
- Salt, to taste
The Coating & Frying
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
Instructions
Step 1: Mix the Filling
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, drained lump crab meat, flaked imitation crab, chopped green onions, and salt. Stir well until all ingredients are thoroughly incorporated.
Step 2: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial to firm up the cream cheese, making the mixture easier to roll and preventing it from melting too quickly in the hot oil.
Step 3: Prepare the Dredging Station
When ready to cook, set up your assembly line. Place the beaten eggs in one shallow bowl and the panko breadcrumbs in a separate bowl.
Step 4: Form and Coat
Scoop the chilled crab mixture and roll it into balls roughly the size of a half-dollar. Dip each ball into the beaten egg to coat, then roll it immediately in the panko breadcrumbs, pressing gently to ensure the crust adheres. Place the prepared bombs on a plate.
Step 5: Fry the Bombs
Fill a frying pan or dutch oven with vegetable oil to a depth that will submerge the bombs halfway (about 2 inches). Heat the oil to 350°F (175°C). Carefully place the bombs in the hot oil in batches, being careful not to overcrowd the pan. Fry until the coating is deep golden brown and crispy, turning gently to cook all sides.
Step 6: Drain and Serve
Remove the cooked bombs from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess grease. Serve hot with sweet chili sauce.
Notes
Air Fryer Method: For a lighter version, spray the coated bombs generously with cooking spray and air fry at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through.
Sauce Pairings: While delicious on their own, these are best served with a dipping sauce. Sweet chili sauce is the classic choice, but plum sauce or a spicy mustard also work very well.
Drain Thoroughly: Ensure the canned crab meat is drained very well before adding it to the mixture. Excess liquid can prevent the filling from binding properly and make the bombs difficult to roll.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese Fusion
Nutrition
- Serving Size: 1 Bomb
- Calories: 125
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Crab rangoon bombs, fried crab balls, seafood appetizer, panko crusted crab, party snacks, cream cheese crab bites
