Instructions
Step 1: Prepare the Crab Filling
In a large bowl, combine cream cheese, shredded mozzarella, lump crab meat, imitation crab, and chopped green onions. Add salt to taste and mix until well combined. This mixture is the creamy, flavorful center of your Crab Rangoon Bombs.
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Step 2: Form the Bombs
Using your hands or a small cookie scoop, shape the crab mixture into small balls, about 1–1.5 inches in diameter.
Step 3: Coat with Breadcrumbs
Dip each crab ball into the beaten eggs, then roll it in panko breadcrumbs until fully coated. For extra crunch, press the breadcrumbs gently to stick evenly.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the crab bombs in batches, frying for 3–4 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
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Step 5: Serve Hot
Serve the Crab Rangoon Bombs warm with sweet chili sauce, soy sauce, or your favorite dipping sauce. Perfect for parties, game nights, or a gourmet snack at home!
Tips for Perfect Crab Rangoon Bombs
Use fresh or high-quality crab meat for the best flavor.
Don’t overcrowd the skillet while frying to maintain crispiness.
Optional baking method: Preheat oven to 400°F (200°C) and bake the coated bombs on a parchment-lined sheet for 15–20 minutes until golden brown for a lighter version.
Crispy, cheesy, and packed with crab flavor, these Crab Rangoon Bombs are sure to be a hit. Make them for your next gathering, and watch them disappear in minutes!
Enjoy.
