Crab Rangoon Bombs
Creamy, crispy, and utterly addictive — these Crab Rangoon Bombs are the ultimate finger food for parties, weeknight snacks, or anytime you crave something comforting and flavorful.
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Servings: 4 servings
Equipment
- Deep Fryer
- Mixing Bowl
- Thermometer
Ingredients
Filling Ingredients
- 8 oz Cream Cheese, softened Room temperature for easy mixing.
- 2 cups Shredded Mozzarella Cheese Freshly shredded melts best.
- 2 cans Lump or White Meat Crab Drain well to avoid watery filling.
- 1 cup Imitation Crab, flaked Adds texture and stretches the real crab.
- 5 Green Onions, chopped White and green parts, thinly sliced.
- 1/4 teaspoon Salt Start with this amount and adjust to taste.
- Panko Breadcrumbs For extra-crispy coating.
- 2 Eggs, beaten Use a shallow bowl for easy dipping.
- Vegetable Oil Enough for 2–3 inches of oil in your pot.
Instructions
- Prepare your frying station: fill a deep fryer or large heavy-bottomed pot with vegetable oil to a depth of about 2–3 inches. Heat to 350°F (175°C) and use a candy or frying thermometer to maintain temperature.
- Make the filling: in a mixing bowl, combine the softened cream cheese and shredded mozzarella. Mix until smooth and creamy, then fold in drained lump crab, flaked imitation crab, chopped green onions, and salt. Taste and adjust salt if needed.
- Assemble the bombs: place a wonton wrapper or small square of dough on a clean surface. Put a small spoonful (about 1 tablespoon) of filling in the center.
- Seal tightly: fold the wrapper over the filling and pinch the edges firmly so no filling leaks during frying. Make sure the seams are sealed — a dab of water along the edge helps if needed.
- Bread the bombs: dip each sealed bomb into the beaten eggs, letting excess drip off, then roll in panko breadcrumbs until fully coated. Place on a baking sheet while you finish the rest.
- Fry in batches: carefully add a few bombs to the hot oil without overcrowding. Fry for 3–4 minutes, turning as needed, until they’re evenly golden brown and the filling is heated through.
- Drain and serve hot: remove with a slotted spoon and drain on paper towels. Serve immediately with your favorite dipping sauce like sweet chili, soy-sesame, or spicy mayo.
Notes
These bombs can be made ahead and stored in the fridge for up to 2 hours before frying. For leftovers, store in an airtight container in the fridge for up to 3 days or freeze unbaked bombs for up to 1 month.