Crispy Crab Rangoon Bombs – The Perfect Party Appetizer Recipe
These Crispy Crab Rangoon Bombs are the ultimate party appetizer! A golden, crunchy exterior filled with a creamy blend of real and imitation crab, cream cheese, and mozzarella, seasoned perfectly and deep-fried to crispy perfection. These bite-sized delights are easy to make and guaranteed to impress!
Ingredients
- Cream Cheese – The rich creamy base of the filling.
- Shredded Mozzarella Cheese – Adds a stretchy cheesy texture
- Lump Crab Meat or White Meat Crab – Provides a sweet, fresh seafood flavor.
- Imitation Crab Flaked – Enhances texture and adds depth of flavor.
- Green Onions Chopped – Adds a mild oniony bite.
- Salt To Taste – Enhances flavor.
- Panko Breadcrumbs – Creates an extra-crispy outer layer.
- Eggs Beaten – Helps the breadcrumbs stick for an even coating.
- Vegetable Oil – For deep frying.
Instructions
- Prepare the Filling: In a mixing bowl, combine cream cheese, mozzarella, lump crab, imitation crab, green onions, and salt. Mix well.
- Shape into Balls: Scoop small portions and roll them into bite-sized balls.
- Bread the Crab Bombs: Dip each ball into beaten eggs, then coat evenly in panko breadcrumbs.
- Heat the Oil: In a deep fryer or pan, heat vegetable oil to 350°F (175°C).
- Fry Until Golden: Fry in batches for 2-3 minutes per side, until crispy and golden-brown
- Drain & Serve: Remove and place on a paper towel-lined plate to drain excess oil. Serve hot!
Notes
For an extra crispy coating, double-dip in egg and breadcrumbs.
Ensure the oil is at 350°F (175°C) for the best crispiness.
To make in an air fryer, cook at 375°F (190°C) for 8-10 minutes, shaking halfway through.
Store leftovers in an airtight container in the fridge for up to 3 days.