Crab Rangoon Bombs
These crispy, golden Crab Rangoon Bombs are filled with a rich, creamy crab and cheese mixture, then coated in crunchy panko and fried to perfection. The ultimate appetizer or snack!
Ingredients
Filling
- 1 package cream cheese softened
- 2 cups shredded mozzarella cheese
- 2 cans lump or white meat crab drained
- 1 cup imitation crab flaked
- 5 green onions chopped
- salt to taste
Coating
- 2 eggs beaten
- panko breadcrumbs
- vegetable oil for frying
Instructions
- In a bowl, mix the cream cheese, mozzarella, lump crab, imitation crab, green onions, and salt until well combined. Cover and refrigerate for at least 30 minutes.
- Set up two bowls—one with beaten eggs and another with panko breadcrumbs for coating.
- Using your hands or a small scoop, roll the crab mixture into half-dollar-sized balls.
- Dip each crab ball into the beaten egg, then roll it in panko breadcrumbs until fully coated. Repeat until all bombs are coated.
- Heat vegetable oil in a pan to 350°F. Carefully drop the crab bombs in and fry until golden brown and crispy.
- Remove from oil and place on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce!
Notes
For extra crunch, double coat the crab bombs in egg and panko. Serve with sweet chili sauce or soy sauce for a delicious dipping option.