Name: Crab Rangoon Bombs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 ounces Cream Cheese, softened (at room temperature); 2 cups Shredded Mozzarella Cheese (freshly shredded); 2 cans Lump or White Meat Crab (drained (6–8 ounces each)); 1 cup Imitation Crab, flaked (thinly shredded); 5 Green Onions, chopped (white and green parts, finely sliced); 1/2 teaspoon Salt (to taste); 2 cups Panko Breadcrumbs (for coating); 2 Eggs, beaten (large eggs, lightly whisked); 3-4 cups Vegetable Oil (for frying)

Jump to Recipe

Creamy, crunchy, and utterly addictive — these Crab Rangoon Bombs are the kind of appetizer that disappears in minutes at any party. Imagine a rich cream cheese and crab filling, studded with green onions and mozzarella, all wrapped, breaded, and fried to golden perfection. Fun fact: Crab Rangoon as a concept was popularized in mid-20th century American Chinese restaurants, and these bite-sized bombs are a playful twist that packs the same comforting flavors into a portable snack.

This recipe is special because it’s simple to pull together, quick to fry, and perfectly family-friendly — kids and adults both love the crispy exterior and melty center. If you enjoy our take on classic appetizers, you might also like the related take on crab bites over at my other post — it’s a great companion to try after this. Check out one version here: Crab Rangoon Bombs recipe to see a slightly different technique.

I’m excited for you to try these — they’re an easy crowd-pleaser and a fun snack for game day or weeknight indulgence.

What is Crab Rangoon Bombs?

Why “Bombs”? Because they explode with flavor in your mouth! Have you ever wondered who decided to turn a creamy crab filling into a fried pocket of joy and call it a bomb? Maybe someone thought the creamy center was so powerful it needed a dramatic name. Are they dangerous? Only to your willpower!

A light, humorous origin story might say a cook shouted “boom!” when the first crispy, creamy bite made a diner swoon. Classic wisdom rings true here: “the way to a man’s heart is through his stomach.” Whether you’re trying to impress a date or just feeding your favorite people, these are a delicious way to do it. Give them a try and see which loved one you win over first.

Why You’ll Love This

First, the main highlight is the contrast of textures and temperatures: hot, crispy shell with a cool, creamy, savory crab center. Each bite delivers a satisfying crunch and a rich, cheesy mouthfeel that keeps you reaching for more.

Second, making these at home saves money compared to ordering specialty appetizers at restaurants. You control portion size, ingredient quality, and the cost — and you can make a large batch for party-sized servings without breaking the bank.

Third, the combination of cream cheese, mozzarella, lump crab, imitation crab, and green onions creates layers of flavor — creamy, slightly sweet crab, sharp green onion, and melty cheese — finished with a crunchy panko crust for irresistible texture. For another fun crab-focused snack on the blog, see this creative take that also uses crab in a different format: famous crab bombs.

Give these a try — they’re simple, wallet-friendly, and taste restaurant-level amazing.

How to Make

Quick Overview

This recipe is beginner-friendly and fast. The preparation mainly involves mixing the filling and stuffing wrappers, and frying takes only a few minutes per batch. Expect a creamy filling, a crispy panko crust, and a satisfying overall richness. Prep time: about 20 minutes. Frying time: 10–15 minutes depending on batch sizes. Total time: roughly 30–35 minutes.

Ingredients:
1 package Cream Cheese, softened (8 ounces, room temperature)
2 cups Shredded Mozzarella Cheese (freshly shredded)
2 cans Lump or White Meat Crab, drained (6–8 ounces each, pick quality canned crab)
1 cup Imitation Crab, flaked (about 1 cup, thinly shredded)
5 Green Onions, chopped (white and green parts, finely sliced)
Salt, to taste (start with 1/2 teaspoon and adjust)
Panko Breadcrumbs (about 2 cups for coating)
2 Eggs, beaten (large eggs, lightly whisked)
Vegetable Oil for frying (enough to deep fry, about 3–4 cups)

Directions

Preheat oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to maintain a steady temperature for even frying; too hot and the outside burns before the inside heats, too cool and they absorb oil.
In a bowl, mix cream cheese, mozzarella, lump crab, imitation crab, green onions, and salt until well blended. Use a fork or spatula to break up clumps and create a smooth, evenly combined filling.
Place a small spoonful of the filling in the center of a wonton wrapper. If you don’t have wonton wrappers you can use small square wrappers or wrappers for dumplings; don’t overfill — a teaspoon-sized mound is usually perfect.
Fold and pinch the edges to seal tightly. Make sure there are no gaps; you want a snug seal to prevent leaking during frying. If needed, moisten the edges with a touch of water before pinching.
Dip each filled wonton into the beaten eggs, then coat with panko breadcrumbs. Press the panko gently so it adheres well, forming a uniform crust.
Fry the bombs in batches for 3-4 minutes, or until golden brown. Don’t overcrowd the pot — give them space to float freely so they crisp evenly.
Remove and drain on paper towels. Let rest 1–2 minutes; the filling will be hot.
Serve hot with your favorite dipping sauce!

Crab Rangoon Bombs

What to Serve With

Pair these bites with a variety of dips and sides to create a complete spread. Classic choices include sweet and sour sauce, duck sauce, or a spicy mayo (mayo mixed with sriracha). For a fresher balance, serve alongside a crisp Asian slaw or cucumber salad. For heartier gatherings, include steamed rice and a simple sesame-ginger kale salad. Drinks: chilled beer, sparkling water with lime, or a crisp white wine complement the richness nicely.

Top Tips for Perfecting

Ingredient substitutions: If you prefer, swap mozzarella for Monterey Jack for a slightly different melt and flavor. Use real lump crab for the best texture, but mix with imitation crab to keep costs down.
Panko vs regular breadcrumbs: Panko gives the crispiest crust — don’t skip it.
Temperature control: Maintain oil at 350°F. Use a thermometer to prevent greasy or undercooked bombs.
Sealing: Make sure wrappers are sealed well; if they open while frying, the filling will leak. A dab of egg wash on the edges helps seal tightly.
Batch frying: Fry in small batches and keep finished bombs on a wire rack in a warm oven (200°F) to maintain crispness while you finish the rest.
Avoid overfilling: Too much filling makes sealing hard and increases the chance of bursting.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Place paper towels between layers to absorb moisture.
Freezing: Freeze uncooked, breaded bombs on a sheet tray until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding an extra 1–2 minutes to frying time.
Reheating: Reheat in an oven or air fryer at 350°F for 6–8 minutes until crisp and heated through. Avoid microwaving — it makes the crust soggy.

FAQs

Can I bake these instead of frying?
Yes. For a lighter version, bake at 400°F for 12–15 minutes, flipping halfway, until golden. They will be slightly less crispy than deep-fried.

Can I use fresh crab meat?
Absolutely. Fresh crab is fantastic and yields the best flavor. Ensure it’s well-drained and gently flaked into the mixture.

How do I prevent the filling from leaking?
Don’t overfill and make sure to moisten wrapper edges before pinching to create a tight seal. Work quickly to seal before the wrapper dries.

Are these freezer-friendly?
Yes — freeze them uncooked after breading on a tray, then transfer to a bag. Fry from frozen for best results.

What dipping sauces work best?
Sweet and sour, spicy mayo, duck sauce, or a soy-ginger dipping sauce are all excellent choices.

Conclusion

These Crab Rangoon Bombs are a guaranteed hit — easy to make, deeply satisfying, and perfect for sharing. Whether you’re hosting a party or just want a special snack, the combination of creamy crab filling and a crunchy panko shell is comfort food at its finest. Try this recipe and experiment with sauces to find your favorite pairing. For an inspiring variation and more ideas, see this detailed recipe roundup at Crab Rangoon Bombs – Kelli’s Kitchen.