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Crab Rangoon Bombs

October 1, 2022 By Kelli and Holli 7 Comments

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Crab Rangoon Bombs via @KitchenKelli

Crab Rangoon Bombs

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

Crab Rangoon Bombs
4 from 2 votes
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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

  1. 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.
  2. When you are ready to cook, put your beaten egg in one bowl and then place the panko breadcrumbs in a separate bowl.
  3. Using the crab mixture, make about half dollar size balls.
  4. Dip the balls in the egg and roll around in the panko until completely covered.
  5. Prepare all bombs before heating oil.
  6. 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.
  7. Place cooked Crab Rangoon Bombs on a paper towel to drain oil.

 

 

Crab Rangoon Bombs

 

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Filed Under: Appetizers, Fish and Seafood, Leftovers Reinvented, New Year Recipe, Super Bowl Food, Tailgating Tagged With: appetizer, crab, crab rangoon, crab rangoon bombs

Previous Post: « Nana’s Warm Chocolate Pudding

Reader Interactions

Comments

  1. Nicolle

    October 7, 2022 at 7:56 AM

    5 stars
    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/

    Reply
  2. Dee

    October 11, 2022 at 6:42 AM

    Thank you for sharing this post

    Reply
  3. Jody

    November 12, 2022 at 9:05 PM

    3 stars
    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!

    Reply
    • Kelli and Holli

      November 13, 2022 at 8:11 AM

      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.

      Reply
  4. Karen/Back Road Journal

    November 19, 2022 at 10:31 AM

    These sound great for upcoming parties, they will surely be a hit.

    Reply

Trackbacks

  1. Cube Steak Sandwiches - Weekend Potluck #551 says:
    October 7, 2022 at 6:00 AM

    […] Crab Rangoon Bombs by Kelli’s Kitchen […]

    Reply
  2. Cube Steak Sandwiches - Weekend Potluck 551 - Sweet Little Bluebird says:
    October 7, 2022 at 6:02 AM

    […] Crab Rangoon Bombs by Kelli’s Kitchen […]

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