I love the satisfying crunch of a golden shell revealing creamy, cheesy crab filling—these bite-sized bombs are irresistible crowd-pleasers.

Why You’ll Love This Recipe

I whip up these bombs when I want something quick, fun, and crowd-approved. The blend of cream cheese, mozzarella, savory crab, and green onion comes together into perfect little bites that fry up crisp outside and melt-in-your-mouth inside. They’re easy to make, fun to eat, and always vanish fast.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Shredded mozzarella cheese
Lump or white crab meat (fresh or canned)
Imitation crab, flaked
Green onions, chopped
Garlic powder
Salt and pepper
Eggs, beaten
Panko breadcrumbs
Vegetable oil for frying

Directions

I combine the softened cream cheese, mozzarella, crab meat, imitation crab, green onions, garlic powder, salt, and pepper in a bowl until thoroughly mixed.
I scoop tablespoon-sized portions and roll each into a tight ball with my hands.
I dip each ball into beaten egg, then coat it generously in panko breadcrumbs.
I heat vegetable oil in a deep skillet or saucepan to about 350 °F, then carefully fry the bombs in batches. I cook them for 2–3 minutes, turning occasionally, until they're golden brown and crisp.
I transfer the bombs to a paper towel–lined plate to drain excess oil before serving.

Servings and timing

Servings: Yields about 24 bombs (approximately 6 servings).
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I swap mozzarella for sharp cheddar or pepper jack for a different cheese flavor.
I stir in finely chopped jalapeño or a pinch of cayenne for some heat.
I add sesame seeds to the panko coating for extra crunch and a nutty taste.
I bake them at 400 °F for 15–18 minutes if I want a lighter version—turning halfway until golden.

storage/reheating

Storage: I let leftovers cool completely and store them in an airtight container in the fridge for up to 3 days.
Reheating: I reheat them in a 375 °F oven for about 8–10 minutes until warm and crisp. I avoid the microwave—otherwise, they get soggy.

FAQs

How do I shape the bombs evenly?

I use a small cookie scoop or teaspoon to portion the filling before rolling, which helps keep the sizes consistent.

Can I freeze them before frying?

Yes—I freeze the coated bombs on a lined tray until firm, then transfer them to freezer bags. When ready to use, I fry them straight from frozen (adding a minute or two to the cook time).

What’s the best dipping sauce for these?

I love sweet chili sauce, spicy mayo, or a soy-ginger dipping sauce—the contrast of flavors is fantastic.

Can I use canned crab meat?

Absolutely—I use canned crab all the time. I drain it well and gently flake it before mixing to get the best texture.

Are they safe to eat at room temperature for parties?

I prefer serving them warm, but they’re still tasty for up to 1 hour on a warmed platter. After that, I refrigerate and reheat any leftovers.

Conclusion

These Crab Rangoon Bombs have become a favorite appetizer of mine—they’re quick, delicious, and always a hit with guests. Perfect for parties or anytime I crave something cheesy, crunchy, and fun. When you try them, I’d love to hear how they turned out!

Crab Rangoon Bombs

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings (about 24 bombs)
Category: Appetizer
Method: Frying
Cuisine: Asian-American
Diet: Halal

Print Recipe

Description

Crispy, golden-fried bites with a creamy, cheesy crab filling—these Crab Rangoon Bombs are quick, fun, and guaranteed to disappear fast at any gathering.

Instructions

In a mixing bowl, combine cream cheese, mozzarella, crab meat, imitation crab, green onions, garlic powder, salt, and pepper. Mix well.
Scoop tablespoon-sized portions and roll into tight balls using your hands.
Dip each ball into the beaten eggs, then coat with panko breadcrumbs.
Heat vegetable oil in a deep skillet or saucepan to 350°F.
Fry the bombs in batches for 2–3 minutes, turning occasionally, until golden brown and crispy.
Transfer to a paper towel–lined plate to drain excess oil. Serve warm with dipping sauce of choice.