Crab Rangoon Bombs are bite-sized, golden-fried snacks filled with creamy crab, cream cheese, garlic, and green onions. Crispy on the outside and rich on the inside, they’re a fun twist on classic crab rangoon and perfect for appetizers, game nights, or holiday tables.
Ingredients (Makes 18–22 bombs)
Filling:
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8 oz (225 g) cream cheese, softened
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1 cup imitation crab meat or real crab, finely chopped
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2 green onions, finely sliced
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1 tsp garlic powder
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1 tsp soy sauce
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½ tsp sugar
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¼ tsp black pepper
Coating:
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1 cup all-purpose flour
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2 eggs, beaten
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1½ cups breadcrumbs or panko
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Oil, for frying
Optional Dipping Sauce:
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Sweet chili sauce
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Duck sauce
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Soy sauce mixed with a little honey
👩🍳 Instructions
1️⃣ Make the Filling
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In a bowl, mix cream cheese, crab meat, green onions, garlic powder, soy sauce, sugar, and black pepper.
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Stir until smooth and well combined.
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Chill for 15 minutes (helps with shaping).
2️⃣ Shape the Bombs
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Scoop about 1 tablespoon of filling and roll into balls.
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Place on a tray lined with parchment paper.
3️⃣ Coat the Bombs
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Roll each ball in flour.
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Dip into beaten eggs.
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Coat evenly with breadcrumbs or panko.
4️⃣ Fry
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Heat oil to 350°F (175°C).
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Fry in batches for 2–3 minutes, turning gently, until golden brown.
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Remove and drain on paper towels.
5️⃣ Serve
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Serve hot with sweet chili or duck sauce.
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Best enjoyed fresh and crispy.
⭐ Tips for Best Results
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Keep oil temperature steady to avoid greasy bombs.
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Do not overcrowd the pan.
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Chill shaped balls again if they feel too soft.
🔄 Variations
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Air Fryer: Spray with oil, air fry at 375°F (190°C) for 8–10 minutes, turning once.
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Spicy: Add chili flakes or sriracha to the filling.
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Cheesy: Add shredded mozzarella for extra pull.
❓ Q & A
Q: Can I bake them?
Yes, bake at 400°F (200°C) for 12–15 minutes until golden.
Q: Can I make them ahead?
Yes, prepare and coat, then refrigerate up to 24 hours before frying.
