Why You’ll Love This Recipe

Crab Rangoon Bombs are the ideal blend of creamy, cheesy, and savory flavors, with just the right amount of crispiness. The combination of real and imitation crab meat adds depth, while the green onions provide a fresh, aromatic kick. Plus, the crunchy panko breadcrumb coating gives each bomb the perfect satisfying crunch. They’re easy to make, fun to eat, and sure to impress your guests!

Ingredients

8 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup lump crab meat
½ cup imitation crab meat
3 green onions, finely chopped
1 cup panko breadcrumbs
Vegetable oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the softened cream cheese and shredded mozzarella cheese. Mix well until smooth and creamy.
Add the lump crab meat, imitation crab meat, and chopped green onions. Stir to combine.
Scoop small portions of the crab mixture and shape them into small balls.
Roll each ball in the panko breadcrumbs, ensuring they are evenly coated.
Heat vegetable oil in a deep fryer or large pan over medium-high heat. The oil should be about 350°F (175°C).
Carefully fry the crab rangoon bombs in batches, cooking for about 2-3 minutes or until they are golden brown and crispy on all sides.
Remove the bombs from the oil and place them on a paper towel-lined plate to drain excess oil.

Servings and Timing

Servings: Approximately 12-15 Crab Rangoon Bombs
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Cheese Variations: You can swap out the mozzarella cheese for other cheeses like cheddar or cream cheese blends for different flavors.
Spicy Version: Add some sriracha or hot sauce to the crab filling for a spicy kick.
Baked Version: For a healthier option, bake these Crab Rangoon Bombs at 375°F (190°C) for 15-20 minutes or until crispy, instead of frying them.
Add Garlic: Mix in some minced garlic for an extra layer of flavor.

Storage/Reheating

Storage: Store leftover Crab Rangoon Bombs in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, place the bombs on a baking sheet and bake at 350°F (175°C) for about 10 minutes until crispy again. You can also reheat in an air fryer for 5-7 minutes for the best texture.

FAQs

1. Can I make these Crab Rangoon Bombs ahead of time?

Yes! You can prepare the filling and shape the bombs ahead of time, then refrigerate them until you’re ready to fry or bake them.

2. Can I use all imitation crab instead of lump crab?

Absolutely! You can use all imitation crab for a more affordable version of this recipe.

3. How do I know when the oil is hot enough for frying?

The oil should be at 350°F (175°C) for the perfect crispiness. You can test it by dropping in a small piece of bread; if it browns in about 30 seconds, the oil is ready.

4. Can I bake these Crab Rangoon Bombs instead of frying them?

Yes! To bake, preheat the oven to 375°F (190°C) and bake for 15-20 minutes until golden brown and crispy.

5. Can I freeze Crab Rangoon Bombs?

Yes! You can freeze them after shaping but before frying. Once frozen, store them in a freezer bag. Fry them directly from the freezer for a quick snack.

6. What dipping sauces pair well with Crab Rangoon Bombs?

Sweet and sour sauce, soy sauce, or a spicy mayo dipping sauce work wonderfully with Crab Rangoon Bombs.

7. How do I make the Crab Rangoon Bombs extra crispy?

Ensure the panko breadcrumbs are pressed firmly onto the filling. Fry at the right temperature (350°F) for the crispiest result.

8. Can I use other seafood in place of crab?

Yes! You can use shrimp or scallops for a different flavor while still keeping the dish delicious.

9. How long can I store Crab Rangoon Bombs in the fridge?

You can store them in the fridge for up to 3 days in an airtight container.

10. What is the best way to serve Crab Rangoon Bombs?

Serve them fresh and hot with your favorite dipping sauce. They make an excellent appetizer for parties, holidays, or game days!

Conclusion

Crab Rangoon Bombs are a delicious and fun twist on the classic Crab Rangoon appetizer. With a creamy filling of cheese and crab, crispy panko coating, and the option to customize with your favorite flavors, these are sure to become a crowd-pleaser. Whether you’re hosting a party or just looking for a savory snack, this recipe is a must-try!

Crab Rangoon Bombs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crab Rangoon Bombs are the ultimate appetizer for any gathering! These crispy, golden bites are filled with a creamy mixture of cream cheese, mozzarella, crab, and green onions, coated in crunchy panko breadcrumbs, and fried to perfection. Perfect for parties, gatherings, or just as a savory snack, these Crab Rangoon Bombs will have everyone coming back for more!

Author: Laura
Prep Time: 15min
Cook Time: 15min
Total Time: 30min
Yield: 4-6servings
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

8 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup lump crab meat
½ cup imitation crab meat
3 green onions, finely chopped
1 cup panko breadcrumbs
Vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: In a large bowl, mix the softened cream cheese and shredded mozzarella cheese until smooth and creamy.
Add Crab & Green Onions: Stir in the lump crab meat, imitation crab meat, and chopped green onions.
Shape the Bombs: Scoop small portions of the crab mixture and form into small balls.
Coat with Panko: Roll each ball in the panko breadcrumbs, ensuring an even coating.
Fry the Bombs: Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Fry the bombs in batches for 2-3 minutes or until golden and crispy.
Drain & Serve: Place fried Crab Rangoon Bombs on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.