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.
Ingredients
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup lump or white crab meat (fresh or canned), drained and flaked
- 1/2 cup imitation crab, flaked
- 2 green onions, chopped
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
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.
Notes
- Use a small cookie scoop for evenly sized bombs.
- Can be baked at 400°F for a lighter option.
- Freeze before frying for make-ahead convenience—fry directly from frozen.
- Serve with sweet chili sauce, spicy mayo, or soy-ginger dip.
Nutrition
- Serving Size: 4 bombs
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 65mg
