Making Crab Rangoon at our house is a family affair. It’s David’s specialty (using his mom’s recipe). Somehow, we always end up with too much filling and not enough wrappers. You can freeze the filling, of course, but it’s more fun to make Crab Rangoon Bombs!
David came up with the idea of making these deep-fried delights with some leftover filling, before a family party. They were so popular they have become a regular addition to his repertoire.
You can, of course, make our Killer Crab Rangoon and then make some crab bombs with the extra filling or you can just go straight to making them as your main event. These Crab Rangoon Bombs are the real deal with plenty of crab and gooey cheese and a crunchy panko crust all the way around.
Crab Rangoon Bombs
Crab Rangoon Bombs
Ingredients
- 1 Pkg Cream Cheese
- 2 cups Shredded Mozzarella cheese
- 2 cans or fresh lump or white meat crab drained.
- 1 cup Imitation crab flaked
- 5 Green onions chopped
- Salt to taste
- Panko Breadcrumbs
- 2 eggs beaten
- Vegetable Oil
Instructions
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In a bowl, mix all ingredients (except the panko Breadcrumbs, Eggs and oil). Cover the bowl with lid and let sit in fridge for half an hour or until you are ready to use.
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When you are ready to cook, put your beaten egg in one bowl and then place the panko breadcrumbs in a separate bowl.
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Using the crab mixture, make about half dollar size balls.
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Dip the balls in the egg and roll around in the panko until completely covered.
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Prepare all bombs before heating oil.
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In a frying pan with oil up to the midpoint, bring oil to 350 F. Fry the bombs until the panko is golden and crispy.
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Place cooked Crab Rangoon Bombs on a paper towel to drain oil.
More Crab Love
Kelli these look amazing! Crab ragoons are my weakness! I just pinned so I can make them! I hope you will consider linking up and sharing on my weekly link party for a chance to be featured!
https://www.ourtinynest.com/2022/10/05/wednesday-link-party/
Hi Kelli, I love your recipes Do you have a recipe for cabbage soup? If you do please send it to triciag4665@yahoo.com. Cell phone # 417 650 4311. Thanks, Patricia Groves
Thank you for sharing this post
I followed the recipe; which I guessed to be 2 cans of lump crab and one can of flaked white crab, breadcrumbs as needed, and an 8 ounce package of cream cheese; and I followed the instructions as written; even though I knew that the bombs were going to explode in the oil while cooking. They did exactly that. So I got a pile of good tasting goop as a result. Luckily, I only fried up a few of the bombs. The rest are in the fridge chilling until I can put them in the freezer. I think if they are frozen when I fry them, they won’t explode. We will see. BUT…the failed experiment tasted really good!
I am really sorry this happened for you — but glad you made the best of it. Ours did not explode or I would have explained that.
These sound great for upcoming parties, they will surely be a hit.
can you bake the bombs instead of deep fried
I am sure you probably could. I never have but I would bake them at 375F for 10 minutes and start checking then until I thought they were done. I would also spray them with non-stick spray so they would brown a bit.
thank you for the quick reply. goodnight make them now, will let you know how they turn out with picture☺️
What are the size cans for the lump crab meat?
You will need 1 lb. of crab meat whether you use a container or a can. Thanks!
These sound good. But since I don’t trust myself around frying oil, can these be made in an air fryer? If so, at what temp and for how long?
Hi Tony, I assume you can make them in an air fryer although, I don’t use one so I wouldn’t know. Probably need to do some trial and error batches! Good luck!
would like to make these to take to daughter’s house, how would you recommend re-heating them?
Great question! We put them in the oven on a baking sheet covered with a foil top for about 15 minutes at 350F. Maybe longer depending on your oven. At least, that’s how we reheat them! Happy Holidays!