If you love the creamy, savory center of a crab rangoon but always wished there was more filling and more crunch, these Crispy Cheesy Crab Rangoon Bombs are about to be your new favorite appetizer. Unlike traditional wontons, these “bombs” are rolled in panko breadcrumbs and fried to golden perfection, creating a thick, shatteringly crisp shell around a molten, cheesy center.
Packed with both lump crab meat and flaked imitation crab, plus a generous amount of mozzarella for that perfect cheese pull, these bites are the ultimate party food. Serve them with a side of sweet chili sauce and watch them disappear in seconds!
Recipe Details
- Flavor Profile: Rich and creamy with a delicate seafood sweetness, a punch of fresh green onion, and a salty, buttery finish.
- Texture: An incredibly crunchy outer crust that gives way to a soft, gooey, and melty cheese and crab filling.
- Time: 15 minutes prep, 30 minutes chilling, 10 minutes frying.
- Difficulty: Easy.
What You’ll Need
To make these bombs, you will need a medium mixing bowl to prepare the filling and two shallow bowls for your breading station (egg wash and panko). For cooking, a heavy-bottomed frying pan or a deep pot is required. A kitchen thermometer is highly recommended to ensure your oil stays at the correct temperature for the perfect golden crust.
Ingredient Notes
- Cream Cheese: Ensure your 8 oz package is well-softened before mixing so the filling is smooth and doesn’t have lumps.
- The Crab Blend: We use a mix of 2 cups lump crab meat for that authentic seafood flavor and 1 cup of imitation crab for a better texture and “bite” inside the bombs.
- Mozzarella Cheese: While traditional crab rangoon doesn’t usually have mozzarella, adding 2 cups here provides a stretchy, melty quality that makes these extra indulgent.
- Panko Breadcrumbs: Panko is essential for that “bomb” crunch. Standard breadcrumbs are too fine and won’t give you the same jagged, crispy texture.
- Green Onions: Five finely chopped green onions provide a necessary pop of color and a fresh, mild bite to cut through the richness of the cheese.
Add-ins and Substitutions
- Spicy Kick: Add a teaspoon of Sriracha or a pinch of cayenne pepper to the cream cheese mixture for a spicy version.
- Garlic: Stir in 1/2 teaspoon of garlic powder or one clove of freshly minced garlic for extra depth.
- Sauce: These are incredible when dipped in Sweet Chili sauce, Duck sauce, or even a spicy soy-ginger dip.
- Air Fryer: For a slightly lighter version, you can air fry these at 375 F for 8-10 minutes, spraying them generously with oil first.
How to Make Crispy Cheesy Crab Rangoon Bombs
- Mix the Filling: In a medium bowl, combine the softened cream cheese, shredded mozzarella, lump crab meat, imitation crab, and chopped green onions. Season with a pinch of salt to taste.
- Chill: Stir the mixture until everything is thoroughly combined. Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 30 minutes. This makes the mixture firm enough to roll into balls.
- Setup Breading Station: When you are ready to cook, set out two shallow bowls. Put the 2 beaten eggs in one bowl and the panko breadcrumbs in the other.
- Roll the Bombs: Take the chilled crab mixture and roll it into balls roughly the size of a half-dollar (about 1 to 1.5 inches in diameter).
- Coat: Dip each ball into the beaten egg, ensuring it is fully moistened, then roll it in the panko breadcrumbs. Press the panko gently into the surface to ensure it sticks and covers the ball completely.
- Prep: Place all the breaded bombs on a tray or plate before you start heating the oil. This ensures they all fry for the same amount of time.
- Fry: Pour vegetable oil into a frying pan until it reaches the midpoint of where the bombs will sit. Heat the oil to 350 F. Carefully place the bombs in the hot oil (do not overcrowd the pan).
- Golden Finish: Fry for 2-3 minutes, turning occasionally, until the panko is a deep golden brown and the cheese inside is starting to melt.
- Drain and Serve: Remove the bombs with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while warm and gooey!
Pro Tip: If the filling starts to feel too soft while you are rolling the balls, pop the mixture back into the freezer for 10 minutes. Cold filling is the secret to keeping these “bombs” from falling apart or leaking in the hot oil!
Recipe Tips
- Oil Temperature: If the oil is too hot, the panko will burn before the cheese melts. If it’s too cold, the bombs will soak up the oil and become greasy. Use a thermometer to stay right at 350 F.
- Drain Well: Don’t skip the paper towel step! It ensures the bottom of the bombs stay crispy rather than sitting in oil.
- Small Batches: Fry only 4-5 bombs at a time. Adding too many at once will drop the oil temperature significantly.
FAQs
- Can I use all imitation crab? Yes, you can. It will be slightly sweeter and more affordable, but the flavor won’t be as deep as the lump crab version.
- Can I make these ahead of time? You can roll and bread the bombs up to 24 hours in advance. Keep them covered in the fridge and fry them right before serving.
- How do I reheat them? Reheat in an air fryer or oven at 350 F for 5 minutes to restore the crunch. Avoid the microwave, as it will make them soggy.
Serving Suggestions
- Appetizer Platter: Serve on a large platter with a bowl of sweet and sour sauce or hot mustard.
- Side Dish: These pair perfectly with a fresh cucumber salad or a bowl of egg drop soup.
Crispy Cheesy Crab Rangoon Bombs
- Total Time: 55 minutes
- Yield: Approx. 20-24 Bombs
Description
These Crispy Cheesy Crab Rangoon Bombs take the creamy, savory center of a crab rangoon and encase it in a shatteringly crisp panko shell. Packed with lump crab, flaked imitation crab, and mozzarella for a perfect cheese pull, they are the ultimate party appetizer.
Ingredients
The Creamy Filling
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cups lump crab meat, drained
- 1 cup imitation crab, flaked
- 5 green onions, finely chopped
- Salt, to taste
The Breading Station
- 2 large eggs, beaten
- 1.5 to 2 cups panko breadcrumbs
- Vegetable oil, for frying
Instructions
Mix & Chill: Combine cream cheese, mozzarella, both types of crab, and green onions. Chill for 30 mins to firm up.
Roll: Form the mixture into 1 to 1.5-inch balls.
Breading: Dip each ball into beaten eggs, then roll in panko, pressing gently to coat thoroughly.
Fry: Heat oil to 350°F. Fry bombs in batches for 2–3 minutes until deep golden brown.
Serve: Drain on paper towels and serve immediately with sweet chili sauce.
Notes
Cold is Key: If the mixture softens while rolling, pop it back in the freezer for 10 mins to prevent bursting in the oil.
Oil Temp: Keep a steady 350°F; too hot will burn the crust, while too cold will make them greasy.
Mozzarella: This provides the signature ‘cheese pull’ and helps bind the crab filling together.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 2 Bombs
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 110mg
Keywords: crab rangoon bombs, cheesy crab appetizers, panko fried crab, crispy seafood bites, party food recipes, homemade crab rangoon, game day snacks
