Crab Rangoon Bombs are a delightful twist on a classic appetizer. They are crispy on the outside with a creamy and savory filling inside. Perfect for parties or as a snack, these bites bring the flavors of crab rangoon to a new level. Once you try them, you’ll want to make them again and again!
Why Make This Recipe
Making Crab Rangoon Bombs is a fun and satisfying activity. They are easy to prepare and cook quickly, making them great for gatherings or family nights. Plus, the combination of crab meat, cream cheese, and mozzarella wrapped in a crispy shell is hard to resist. It’s also a chance to impress your friends with a homemade snack that tastes just like it came from a restaurant.
How to Make Crab Rangoon Bombs
Ingredients
- 1 Pkg Cream Cheese
- 2 cups Shredded Mozzarella cheese
- 2 cans or fresh lump or white meat crab, drained
- 1 cup Imitation crab, flaked
- 5 Green onions, chopped
- Salt, to taste
- Panko Breadcrumbs
- 2 eggs, beaten
- Vegetable Oil
Directions
- Preheat the oil in a deep fryer or large pot to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, mozzarella cheese, lump crab, imitation crab, green onions, and salt. Mix until well combined.
- Take a small amount of the crab mixture and place it in the center of a wonton wrapper. Fold the wrapper to enclose the filling and seal the edges.
- Dip each bomb into the beaten eggs, then coat with panko breadcrumbs.
- Carefully place the bombs in the hot oil and fry until golden brown, about 3-4 minutes.
- Remove from oil and drain on paper towels. Serve hot.
How to Serve Crab Rangoon Bombs
Serve the Crab Rangoon Bombs hot, right out of the fryer. They are great on their own, but you can also pair them with dipping sauces like sweet and sour sauce or soy sauce for added flavor. Arrange them on a platter for a beautiful presentation!
How to Store Crab Rangoon Bombs
If you have leftovers, allow them to cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, pop them in the oven for a few minutes to regain their crispiness.
Tips to Make Crab Rangoon Bombs
- Make sure the oil is hot enough before frying to ensure crispy bombs.
- Do not overcrowd the frying pot; fry in batches to keep the temperature steady.
- Feel free to adjust the amount of salt according to your taste.
Variation
For a different flavor, add a bit of minced garlic or chopped herbs like parsley or dill to the filling. You can also experiment with different types of cheese depending on your preference.
FAQs
Q: Can I use fresh crab instead of imitation crab?
A: Yes, fresh crab can be used for a richer flavor. Just make sure to drain the excess liquid well.
Q: How can I make these bombs in advance?
A: You can prepare the crab filling and fill the wonton wrappers ahead of time. Just store them in the fridge until you’re ready to fry!
Q: What can I do if my bombs break open while frying?
A: This can happen if the filling is too wet or if the edges aren’t sealed well. Ensure a good seal and consider adding a bit more panko to the coating for added stability.
Now you have everything you need to whip up delicious Crab Rangoon Bombs! Enjoy making this tasty treat!
Crab Rangoon Bombs
Ingredients
Filling Ingredients
- 1 Pkg Cream Cheese
- 2 cups Shredded Mozzarella cheese
- 2 cans lump or white meat crab, drained Can use fresh crab as an alternative
- 1 cup Imitation crab, flaked
- 5 Green onions, chopped
- to taste Salt Adjust according to preference
Coating Ingredients
- 1 cup Panko Breadcrumbs
- 2 eggs, beaten
- Vegetable Oil For frying
Instructions
Preparation
- Preheat the oil in a deep fryer or large pot to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, mozzarella cheese, lump crab, imitation crab, green onions, and salt. Mix until well combined.
- Take a small amount of the crab mixture and place it in the center of a wonton wrapper. Fold the wrapper to enclose the filling and seal the edges.
- Dip each bomb into the beaten eggs, then coat with panko breadcrumbs.
Cooking
- Carefully place the bombs in the hot oil and fry until golden brown, about 3-4 minutes.
- Remove from oil and drain on paper towels. Serve hot.
