Crab Rangoon Bombs
Crab Rangoon Bombs are crispy on the outside and creamy on the inside, stuffed with a savory mixture of crab and cheese, making them the perfect appetizer for any gathering.
Servings: 12 servings
Calories: 220kcal
Equipment
- Deep Fryer
- Mixing Bowl
- Large Pot
Ingredients
Ingredients
- 1 package Cream Cheese softened
- 2 cups Shredded Mozzarella Cheese
- 2 cans 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 for frying
Instructions
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, mix cream cheese, mozzarella, lump crab, imitation crab, green onions, and salt until well blended.
- Place a small spoonful of the filling in the center of a wonton wrapper.
- Fold and pinch the edges to seal tightly.
- Dip each filled wonton into the beaten eggs, then coat with panko breadcrumbs.
- Fry the bombs in batches for 3-4 minutes, or until golden brown.
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. To freeze, place uncooked bombs in an airtight container and fry directly from frozen.
Nutrition
Calories: 220kcal | Fat: 12g