If you love the classic Crab Rangoon but want to shake things up with something crispy, gooey, and downright addictive, you’re going to adore these Crab Rangoon Bombs. They’re like little golden treasure balls bursting with creamy crab, melted mozzarella, and just the right crunch from panko breadcrumbs.
Whether you’re hosting a party, looking for an easy appetizer, or just craving some seafood comfort food, this Crab Rangoon Bombs recipe will hit all the right notes. And trust me once you try these, you’ll wonder why you haven’t made them sooner!
Why You’ll Love This Crab Rangoon Bombs Recipe
- Super cheesy and creamy: Cream cheese and mozzarella make the filling rich and luscious.
- Double the crab: We’re using both lump crab meat and imitation crab for flavor and texture.
- Crispy outside, soft inside: Thanks to the panko coating and deep frying.
- Easy to prep ahead: Make the filling in advance and fry when you’re ready.
- Perfect for parties: Bite-sized and crowd-pleasing.
Crab Rangoon Bombs Ingredients You’ll Need
- 1 package cream cheese
- 2 cups shredded mozzarella cheese
- 2 cans (or fresh) lump or white crab meat, drained
- 1 cup imitation crab, flaked
- 5 green onions, chopped
- Salt, to taste
- Panko breadcrumbs
- 2 eggs, beaten
- Vegetable oil (for frying)
Step-by-Step Instructions For Crab Rangoon Bombs
1. Mix the Crab Filling
Start by combining your cream cheese, shredded mozzarella, lump crab meat, imitation crab, chopped green onions, and a pinch of salt in a large mixing bowl. Use a spatula or spoon to fold everything together until well blended. The cream cheese gives it that creamy texture, and the mozzarella adds melty goodness.
Once mixed, cover the bowl with a lid or plastic wrap and pop it in the fridge for at least 30 minutes. This helps the mixture firm up so it’s easier to shape later.
2. Prepare for Breading
Set up your breading station with two shallow bowls: one with the beaten eggs and one with the panko breadcrumbs. These will help create that crispy golden crust we all love.
3. Form Your Crab Rangoon Bombs
Take spoonfuls of the chilled crab mixture and roll them into balls about the size of a half-dollar. Try to keep them evenly sized so they cook uniformly.
4. Coat and Bread the Balls
Dip each ball first into the beaten egg, then roll it around in the panko breadcrumbs until completely covered. Place the coated bombs on a plate or tray while you prepare the rest.
5. Fry to Golden Perfection
Heat vegetable oil in a deep frying pan until it reaches around 350°F (175°C). You’ll want enough oil to cover the bombs halfway. Carefully add a few bombs at a time to avoid overcrowding.
Fry them for about 3–4 minutes or until the outside is a deep golden brown and crunchy. Use a slotted spoon to flip them gently if needed.
6. Drain and Serve
Remove the fried bombs with a slotted spoon and place them on paper towels to drain excess oil.
Serving Suggestions and Tips
- Serve these crispy Crab Rangoon Bombs with your favorite dipping sauces like sweet chili sauce, spicy mayo, or classic soy sauce.
- These make fantastic finger food for parties or game nights.
- To make this recipe easier, prep the crab mixture the day before and refrigerate.
- If you want to bake instead of fry, try coating the balls with panko and baking at 400°F (200°C) for 20 minutes, flipping halfway through but frying gives the best crunch!
FAQs About Crab Rangoon Bombs
Can I use only fresh crab meat?
Absolutely! Fresh lump crab meat will make the flavor even better. Just be sure to drain it well.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but panko gives a lighter, crispier crust.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep them crispy.
Final Thoughts
If you’re craving an appetizer that’s crispy, creamy, cheesy, and packed with crab flavor, these Crab Rangoon Bombs are your answer. They’re simple to make, perfect for sharing, and guaranteed to disappear fast!
Give this recipe a try, and let me know how your Crab Rangoon Bombs turn out! Don’t forget to pair them with a zesty dipping sauce for that extra punch.
Happy cooking!
