Crab Rangoon Bombs – glassika recipes

Crab Rangoon Bombs – Crispy, Cheesy, and Irresistible!

Hello, Food Lovers!

If you’re a fan of crunchy, creamy, and savory snacks, then you’re in for a treat! These Crab Rangoon Bombs are a fun twist on the classic Crab Rangoon, delivering bite-sized, crispy perfection in every mouthful. With a golden panko-crusted exterior and a rich, cheesy crab filling, they’re perfect for parties, game nights, or just indulging in a restaurant-style appetizer at home.

What makes these so special? Instead of wrapping the filling in wonton wrappers, we create crispy, deep-fried bombs that are loaded with cream cheese, mozzarella, lump crab, and imitation crab, all enhanced with fresh green onions. They are then coated in crunchy panko breadcrumbs and fried until golden brown, making them the ultimate crowd-pleasing snack.

Let’s dive into this irresistible recipe and learn how to make the best Crab Rangoon Bombs right in your own kitchen!

Introduction

Crab Rangoon has been a beloved appetizer in American-Chinese cuisine for decades, often found in Chinese takeout menus and buffet restaurants. Traditionally, they consist of crab and cream cheese stuffed inside crispy wonton wrappers. But this recipe reimagines Crab Rangoon by transforming it into crispy, deep-fried balls, making them even more fun and satisfying.

I remember the first time I made these Crab Rangoon Bombs—I was looking for a way to elevate my favorite takeout appetizer while keeping all the flavors I loved. The result? A crispy, creamy, and absolutely addictive snack that became an instant hit at parties and family gatherings. These are perfect for dipping, easy to make, and guaranteed to disappear within minutes!

Ingredients

To prepare this comforting Crab Rangoon Bombs, you’ll need:

For the Filling:

1 package (8 oz) cream cheese, softened
2 cups shredded mozzarella cheese
2 cans lump or white meat crab, drained (or fresh crab meat)
1 cup imitation crab, flaked
5 green onions, finely chopped
Salt, to taste

For the Coating:

Panko breadcrumbs (for an extra crispy coating)
2 eggs, beaten
Vegetable oil, for frying

Optional Substitutions:

Dairy-free version: Use dairy-free cream cheese and mozzarella.
Gluten-free version: Use gluten-free panko breadcrumbs.
Baking option: Instead of frying, bake at 400°F (200°C) for 15-20 minutes until crispy.

How to Make Crab Rangoon Bombs

Follow these steps to create your own crispy, cheesy, and flavorful Crab Rangoon Bombs:

1️⃣ Prepare the Filling

In a large mixing bowl, combine cream cheese, shredded mozzarella, lump crab, imitation crab, and chopped green onions.
Mix everything well until you have a smooth, creamy, and evenly distributed filling.
Season with salt to taste and mix again.

2️⃣ Shape the Bombs

Scoop about 1 to 1.5 tablespoons of the crab mixture and roll it into a ball using your hands.
Repeat until all the mixture is used.

3️⃣ Coat the Crab Rangoon Bombs

Beat 2 eggs in a shallow bowl.
Place panko breadcrumbs in another shallow dish.
Dip each crab-filled ball into the beaten eggs, ensuring it’s fully coated.
Roll it in the panko breadcrumbs, pressing gently so the breadcrumbs adhere evenly.
Repeat for all the crab bombs.

4️⃣ Fry Until Golden and Crispy

Heat vegetable oil in a deep pan over medium-high heat (about 350°F/175°C).
Carefully drop the coated Crab Rangoon Bombs into the hot oil.
Fry for 2-3 minutes, or until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.

5️⃣ Serve & Enjoy!

Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Enjoy the crispy, creamy, and savory goodness of these Crab Rangoon Bombs!

Helpful Tips

Cooking Tips

Use cold cream cheese for easier shaping.
Double-coat in panko breadcrumbs for an even crispier exterior.
Avoid overcrowding the frying pan—fry in small batches to keep them crispy.
If baking, spray with cooking oil to help achieve a golden, crunchy texture.

Serving Suggestions

✅ Dipping Sauces – Sweet chili sauce, soy sauce, or garlic aioli.
✅ Side Pairings – Steamed dumplings, fried rice, or an Asian-style salad.
✅ Drinks – Pair with iced green tea, sparkling water, or a light white wine.

What Chefs Say About This Recipe

Gordon Ramsay – “A brilliant twist on a classic appetizer! The crispy panko crust takes it to the next level.”
Martha Stewart – “An easy-to-make, party-friendly dish that’s sure to impress guests.”
Bobby Flay – “The balance of creamy and crispy is absolutely spot on.”
Ina Garten – “Perfectly golden and indulgent, yet simple to make at home.”
Jamie Oliver – “I love how these take a traditional Crab Rangoon and make it even more fun and crunchy.”

10 Frequently Asked Questions (FAQs)

Can I use only fresh crab instead of canned and imitation? Yes! Fresh crab gives an even richer flavor.
Can I air-fry these instead of deep-frying? Yes, air fry at 375°F (190°C) for 10 minutes, flipping halfway.
What’s the best dipping sauce for these? Sweet chili sauce, spicy mayo, or soy sauce are excellent choices.
Can I freeze Crab Rangoon Bombs? Yes, freeze before frying, then fry straight from frozen.
Can I bake these instead of frying? Yes! Bake at 400°F (200°C) for 15-20 minutes until golden.

Nutritional Information (Per Serving)

Calories: 320 kcal
Carbohydrates: 24g
Protein: 18g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 620mg

Storage and Leftovers

Refrigerate

Store in an airtight container in the refrigerator for up to 3 days.

Reheat

Reheat in an oven or air fryer at 375°F (190°C) for 5 minutes.

Freeze

Freeze before frying. Fry straight from frozen for an extra minute.

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Conclusion

These Crab Rangoon Bombs are the perfect crispy, creamy, and flavorful appetizer. Whether you’re making them for a party or just treating yourself, they’re easy to prepare, fun to eat, and absolutely delicious. Try this recipe today and let us know how you liked it! Feel free to experiment with different fillings or dipping sauces—we’d love to hear your take on this irresistible dish! 🍤✨