Crab Rangoon Bombs
Creamy, crunchy, and utterly addictive — these Crab Rangoon Bombs are the kind of appetizer that disappears in minutes at any party.
Servings: 4 servings
Equipment
- Deep Fryer
- Mixing Bowl
- Thermometer
Ingredients
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
Instructions
- 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.
- 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. Don’t overfill — a teaspoon-sized mound is usually perfect.
- Fold and pinch the edges to seal tightly. Moisten the edges with a touch of water if needed.
- 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. Don’t overcrowd the pot.
- Remove and drain on paper towels. Let rest 1–2 minutes before serving.
- Serve hot with your favorite dipping sauce!
Notes
Store leftovers in an airtight container for up to 3 days. Freeze uncooked, breaded bombs for up to 1 month.