Description
Creamy crab rangoon bombs combine crispy wonton wrappers with rich, tangy filling for an irresistible appetizer. Guests will devour these delightful bites that pack serious flavor into each perfectly golden morsel.
Ingredients
Scale
Main Ingredients:
- 2 cans lump/white crab meat, drained
- 1 cup imitation crab, flaked
- 1 package cream cheese
- 2 cups mozzarella cheese, shredded
Seasoning and Herbs:
- 5 green onions, chopped
- Salt to taste
Coating and Frying Ingredients:
- 2 eggs, beaten
- Panko breadcrumbs
- Vegetable oil for frying
Instructions
- Blend cream cheese, mozzarella, crab meat, green onions, and salt in a mixing bowl until thoroughly combined, creating a smooth, unified filling.
- Refrigerate the mixture for 30 minutes to allow flavors to meld and mixture to firm up, making it easier to shape.
- Prepare two separate shallow dishes: one with whisked eggs and another with panko breadcrumbs for coating.
- Using clean hands, carefully form the chilled crab mixture into compact, uniform balls approximately the size of a half dollar coin.
- Delicately dunk each ball first into the beaten eggs, ensuring complete coverage, then immediately roll through panko breadcrumbs to create a crisp exterior.
- Heat vegetable oil in a deep fryer or heavy-bottomed pan to precisely 350°F, maintaining consistent temperature.
- Gently lower breaded crab balls into hot oil, frying in small batches to prevent overcrowding and ensure even, golden-brown coloration.
- Once achieved a rich, crispy golden exterior (approximately 2-3 minutes), remove rangoon bombs using a slotted spoon.
- Transfer fried appetizers onto a layer of paper towels to absorb excess oil and maintain crispiness.
- Allow to cool slightly before serving to prevent burning, and optionally garnish with chopped green onions or serve with sweet chili sauce.
Notes
- Chill the mixture thoroughly to help bind ingredients and make ball formation easier.
- Use fresh or high-quality crab meat for the best flavor and texture in your rangoon bombs.
- Pat crab meat dry before mixing to prevent excess moisture that could make filling too loose.
- Experiment with additional seasonings like garlic powder, chives, or white pepper to enhance the filling’s taste profile.
- When frying, maintain consistent oil temperature to ensure even golden-brown coating and prevent greasy texture.
- For a healthier alternative, try baking the rangoon bombs at 400F for 15-20 minutes until crispy and golden.
- Make bite-sized portions for perfect appetizer or party snack that guests will love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 10
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg