Crab Rangoon Bombs Recipe
Enjoy these delicious Crab Rangoon Bombs, a fun twist on the classic appetizer! These crispy, creamy bites are perfect for parties or as a flavorful snack.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Total Time: 50 minutes
- Yield: Makes about 20 Crab Rangoon Bombs 1x
- Category: Appetizer
- Method: Frying, Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
For the Filling:
- 8 oz cream cheese, softened
- ½ cup canned crab meat (or imitation crab), drained and flaked
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- ½ tsp sesame oil (optional, for extra flavor)
- Pinch of salt and pepper
For Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying (or olive oil spray for baking)
For Dipping Sauce:
- Sweet chili sauce
- Soy sauce + wasabi
- Ranch or spicy mayo
Instructions
- In a medium bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Mix until well blended. Refrigerate the mixture for about 15 minutes to help it firm up for easier shaping.
- Scoop about 1 tablespoon of the chilled mixture and roll it between your hands to form a smooth ball. Repeat until all the filling is used up.
- Prepare a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Dip each ball into the flour, then the egg, and finally roll in panko until well coated. Gently press the breadcrumbs to help them adhere.
- To fry: heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C). Fry the bombs in small batches for 2–3 minutes or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
To bake: preheat your oven to 400°F (200°C). Arrange the bombs on a parchment-lined baking sheet and spray them generously with olive oil spray. Bake for 15–20 minutes, flipping halfway through, until evenly golden and crispy.
- Serve warm with your favorite dipping sauces. Sweet chili sauce complements the creamy filling beautifully, while soy sauce with a hint of wasabi adds a savory kick. Ranch or spicy mayo is perfect for a creamy contrast.
Nutrition
- Serving Size: 1 Crab Rangoon Bomb
- Calories: 120
- Sugar: 2g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Crab Rangoon Bombs, appetizer, party food, Asian fusion, creamy, crispy
Find it online: https://lucabites.com/crab-rangoon-bombs-recipe/
