By This Crab Rangoon Bombs balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Crab Rangoon Bombs captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Crab Rangoon Bombs becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 package cream cheese (8 oz), softened
2 cups mozzarella cheese, shredded
2 cans lump/white crab meat, drained (about 6 oz each)
1 cup imitation crab, flaked
5 green onions, chopped
Salt, to taste
Panko breadcrumbs
2 eggs, beaten
Vegetable oil, for frying
PREPARATION STEPS
Prepare the Filling:
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, lump crab meat, imitation crab, chopped green onions, and salt. Mix until well combined.
Form the Bombs:
Take a small amount of the crab mixture and form it into a ball (about 1-2 inches in diameter). Repeat until all the mixture is used.
Bread the Bombs:
Set up a breading station: Place the beaten eggs in one bowl and the panko breadcrumbs in another.
Dip each crab ball into the beaten eggs, ensuring it’s fully coated, then roll it in the panko breadcrumbs until well coated. Set aside on a plate.
Fry the Bombs:
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded crab bombs in batches, making sure not to overcrowd the pan.
Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve:
Serve the Crab Rangoon Bombs warm with your favorite dipping sauce, such as sweet and sour sauce or soy sauce. Enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
