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These Crab Rangoon Bombs will make you very happy if you enjoy the crispy, creamy delicacy of Crab Rangoon. Rolled into bite-sized perfection, covered in crispy panko, and fried to golden-brown pleasure, picture all that delectable, savory filling—cream cheese, real and fake crab, gooey mozzarella—rolled into bite-sized perfection. These small taste bombs are really delicious, creamy within, and crispy on the outside. Perfect as an appetizer, party snack, or just because you’re hankering after something really great. You will love these, really, trust me!

Why You Would Like This Recipe

Every mouthful of Ultra-Crispy, Ultra-Creamy combines the finest of both worlds!
Easy to Make: Just mix, roll, coat, and fry. There is no fancy dancing needed.
Perfect Party Food: A total crowd-pleaser these small morsels are.
Make-Ahead Friendly: Prepare the filling ahead of easy frying later cooking.

Ingredients

For the perfect crispy, cheesy crab bites, gather these basic ingredients:

1 Cream cream cheese
2 cups shredded mozzarella cheese
2 cans of fresh lump or white meat crab drained.
1 cup Imitation crab, flaked
5 Green onions, chopped
Salt to taste
Panko Breadcrumbs
2 eggs beaten
Vegetable Oil

👉 The recipe card below will show full ingredient counts.

Making Crab Rangoon Bombs: Methodologies

First step: prepare the filling.

Combine in a mixing bowl the cream cheese, mozzarella, crab meat, imitation crab, green onions, and salt. Stirring will help to evenly blend everything. To let the flavors combine, cover and chill for at least half an hour.

The second step is to arrange the coating station.

Set up two bowls—one with beaten eggs and another with panko breadcrumbs—while the filling cools.

The third step is rolling the bombs.

Roll the crab mixture into half-dollar-sized balls using your palms or a little spoon.

The fourth step is bomb coatings.

After making sure each crab ball is well covered, dip them into the beaten egg; then, roll them in the panko breadcrumbs till fully covered. Continue until every bomb has a covering.

Step Five: Fry Until Golden

In a pan set on 350°F (about midway up), heat vegetable oil. Drop the crab bombs gently in and fry until the panko crisps and turns a rich golden brown.

Step six: drain and present.

Take out from the oil and drain extra oil on a dish covered with paper towels. Present right now and savor the creamy, crispy, great taste!

Useful Advice for Creating the Recipe

Chill the filling so the bombs maintain their shape, and rolling them is much simpler.
If at all possible, use fresh crab; it really tastes great! But canned crab performs really nicely as well.
Make sure the oil is hot; if it is not hot enough, the bombs will absorb too much oil and turn greasy rather than crispy.
Double coat for more crunch; do you want them really crispy? Two times dip them in egg and panko before cooking.

How Should One Present

Though these Crab Rangoon Bombs are great on their own, here are several mouthwatering presentations:

Dipping sauces could be homemade garlic aioli, soy sauce, or sweet chili sauce.
Present side pairings with a bowl of hot and sour soup or a crisp Asian slaw.
Add them to a snack board alongside egg rolls, dumplings, and spring rolls. Party Platter
Pair these Crab Rangoon Bombs with a refreshing side like this Deviled Egg Pasta Salad for a well-rounded meal!

Make Ahead and Organization for Storage

Storing Leftovers

Store any leftovers, refrigerated in an airtight container, for up to three days.

Freeze

Want to prep ahead of time in batches? Until solid, freeze the unfried crab bombs on a baking sheet; then, move to a freezer bag. Fry straight from frozen; defrost is not necessary.

Recooking

Reheat for optimal results in an air fryer or oven at 375°F for a few minutes till crispy once more. Steer clear of microwaving since it will render them soggy.

FAQs

Could I bake them instead of frying?

Yes! Bake at 400°F for about 20 minutes, flipping halfway through, until golden and crispy. You can also lightly spray them with oil for extra crunch.

Instead of imitation, may I use all real crab?

True! If you want 100% real crab, simply omit the imitation and add a bit of additional lump crab meat.

For fries, which oil is best?

Best is a neutral oil with a high smoke point—like vegetable oil, canola oil, or peanut oil.

Could I spice the filling further?

Absolutely! For even more taste, try including a little Old Bay spice, Worcestershire sauce, or garlic powder.

And now you have it—crusty, creamy, absolutely irresistible Crab Rangoon Bombs! These tiny bits of heaven will be a hit at any event—or, more realistically, a treat for yourself. Enjoy, and let me know how yours come out.