Crab Rangoon Bombs take everything you love about traditional crab rangoon—creamy filling, savory crab, and crispy exterior—and turn it into a golden, bite-sized snack. These little flavor-packed balls are made by mixing cream cheese, crab meat, and seasonings, then rolling the mixture into balls, coating them in panko breadcrumbs, and frying or baking them to perfection. They’re crunchy on the outside, creamy on the inside, and dangerously addictive.
Ingredients:
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup crab meat (real or imitation), finely chopped
- 4–5 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- Salt and pepper, to taste
For the Coating:
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- Vegetable oil, for frying (or spray oil for baking/air frying)
Instructions:
1. Make the Filling
- In a large bowl, combine softened cream cheese, mozzarella, chopped crab meat, green onions, garlic powder, soy sauce, salt, and pepper.
- Mix until smooth and well combined.
- Chill the mixture in the refrigerator for 30–60 minutes. This helps firm it up for easier shaping.
2. Shape the Bombs
- Once chilled, scoop out about 1½ tablespoons of the mixture and roll into balls.
- Place them on a parchment-lined tray and return to the fridge while you prepare the coating station.
3. Set Up the Breading Station
- In one bowl, beat the eggs.
- In another bowl, pour the panko breadcrumbs.
- Dip each crab rangoon ball into the egg, then roll in panko until fully coated. Press gently to help the crumbs stick.
4. Cook the Bombs
To Fry:
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry the bombs in batches for 2–3 minutes, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
To Bake:
- Preheat oven to 400°F (200°C).
- Place bombs on a greased or parchment-lined baking sheet.
- Lightly spray with oil and bake for 20–25 minutes, flipping halfway through, until golden and crisp.
To Air Fry:
- Preheat air fryer to 375°F (190°C).
- Place bombs in a single layer in the basket, spray lightly with oil.
- Air fry for 10–12 minutes, shaking halfway through.
5. Serve
- Let cool slightly before serving—filling will be hot!
- Serve with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Tips & Variations:
- Chill the filling: This step is essential for easy shaping and prevents the bombs from falling apart during cooking.
- Add spice: Mix in a dash of sriracha or chili flakes for a spicy kick.
- Make ahead: Shape and bread the bombs, then freeze. Cook straight from frozen, adding a few extra minutes to the cook time.
- Mini version: Use a small cookie scoop for bite-sized party appetizers.
Why You’ll Love It:
- Crispy outside, creamy inside: The perfect texture contrast.
- Crowd-pleasing: A guaranteed hit at any gathering.
- Customizable: Easy to tweak with different cheeses, seasonings, or proteins.
- No deep fryer needed: Just as delicious baked or air-fried.
These Crab Rangoon Bombs are the ultimate finger food—crunchy, creamy, and bursting with flavor. Whether you’re serving them as an appetizer, snack, or party platter centerpiece, they’ll disappear fast. Want to elevate them even more? Try stuffing a tiny cube of cream cheese in the center for an extra molten surprise!