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