Crab Rangoon Bombs
Crispy and creamy Crab Rangoon Bombs, a delicious twist on a classic appetizer, perfect for parties or as a snack.
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.
Notes
Serve the Crab Rangoon Bombs hot, right out of the fryer, with sweet and sour or soy sauce for dipping. Allow leftovers to cool, store in an airtight container for 2-3 days, and reheat in the oven for best results. Make sure oil is hot enough before frying and do not overcrowd the frying pot. You can add garlic or herbs to the filling for variation.