Crab Rangoon Bombs

Crab Rangoon Bombs are a delicious bite-sized version of the classic Crab Rangoon appetizer, with all the creamy, crispy goodness packed into one perfect snack! Here’s a recipe to make them:

Crab Rangoon Bombs Recipe

Ingredients:

• 1 package cream cheese (8 oz), softened
• 2 cups shredded mozzarella cheese
• 2 cans or fresh lump or white meat crab, drained (about 6-8 oz)
• 1 cup imitation crab, flaked
• 5 green onions, chopped
• Salt to taste
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• Vegetable oil (for frying)

Instructions:

1. Prepare the Crab Mixture:

   • In a large bowl, combine the softened cream cheese and shredded mozzarella cheese. Stir until well mixed.
   • Add the lump crab, imitation crab, and chopped green onions. Mix everything together until the ingredients are evenly distributed.
   • Season with salt to taste, depending on how salty the crab is.

2. Form the Bombs:

   • Take small portions (about 1 to 2 tablespoons) of the crab mixture and roll them into balls with your hands. You should have around 12-16 balls, depending on the size.
   • Roll each ball in panko breadcrumbs, ensuring it’s fully coated.

3. Coat with Egg:

   • Dip each panko-coated crab ball into the beaten eggs, ensuring it is completely covered, then roll it again in the panko breadcrumbs for an extra crispy coating.

4. Fry the Crab Rangoon Bombs:

   • Heat vegetable oil in a deep fryer or large pot over medium-high heat. You want enough oil to submerge the crab bombs. The oil should be about 350°F (175°C) for frying.
   • Carefully drop the crab bombs into the hot oil, a few at a time, ensuring they are not overcrowded.
   • Fry for 3-4 minutes or until golden brown and crispy, turning them occasionally to ensure they cook evenly.
   • Remove the bombs from the oil and place them on a paper towel-lined plate to drain any excess oil.

5. Serve:

   • Once the Crab Rangoon Bombs are done, serve them hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.

Tips:

• For Extra Crispiness: Double coat the crab balls with egg and panko breadcrumbs for an even crunchier exterior.
• Make-Ahead: You can prepare the crab mixture and form the bombs ahead of time, then freeze them. Fry them straight from the freezer—just add a few extra minutes to the frying time.
• Baking Option: If you prefer to bake them, preheat your oven to 375°F (190°C). Place the crab bombs on a baking sheet lined with parchment paper, spray them with cooking spray, and bake for 15-20 minutes, or until golden brown and crispy.

These Crab Rangoon Bombs are the perfect party appetizer or a fun snack to enjoy with friends and family! Let me know if you need any modifications or have questions about the recipe!