*Introduction*
If you’re a fan of *Crab Rangoon*, the crispy, golden-fried dumplings filled with creamy crab and cream cheese, then you’ll love this exciting twist: *Crab Rangoon Bombs*! These bite-sized, poppable treats take the classic Crab Rangoon to a whole new level, making them perfect for parties, game nights, or as an indulgent snack.
With crispy, golden exteriors and a rich, savory filling, *Crab Rangoon Bombs* are a fun, shareable appetizer that will have your guests coming back for more. Whether you’re hosting a casual get-together, a fancy dinner party, or just craving something delicious, these little *crab rangoon bombs* are sure to be the highlight of the evening.
In this article, we’ll walk you through the steps to make these irresistible *Crab Rangoon Bombs*, share tips for perfecting the recipe, and explore why they’re the ultimate appetizer for any occasion.
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*What Are Crab Rangoon Bombs?*
*Crab Rangoon Bombs* are a fun, bite-sized version of the traditional *Crab Rangoon* appetizer. While the classic Crab Rangoon is a fried dumpling with a creamy crab filling, Crab Rangoon Bombs are typically made by wrapping the same delicious filling in *won ton wrappers* or *spring roll wrappers* and then deep-frying them until they’re golden brown and crispy. The result is a crispy, crunchy exterior with a creamy, flavorful filling—perfect for dipping in *sweet and sour sauce*, *soy sauce*, or even a tangy *sriracha mayo*.
These mini bombs are often stuffed with the same filling you find in traditional Crab Rangoon, which consists of *cream cheese*, *crab meat* (real crab, imitation crab, or a combination), and seasonings like *garlic*, *green onions*, and *soy sauce*. The small, bomb-like shape makes them easy to pop into your mouth, which is why they’re a favorite at parties or as a snack.
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*Why You’ll Love Crab Rangoon Bombs*
1. *Crispy and Crunchy Exterior*
2. – The crispy shell of the *Crab Rangoon Bombs* provides a satisfying crunch with every bite, contrasting perfectly with the creamy and savory filling inside. Deep frying the bombs ensures they get extra crispy, making them even more irresistible.
2. *Savory, Creamy Filling*
– The creamy filling made with *cream cheese* and *crab meat* is rich and decadent. Whether you use real crab or imitation crab, the filling is perfectly balanced with the right amount of *garlic*, *soy sauce*, and *green onions*. It’s a flavor combination that’s hard to resist.
3. *Easy to Make*
– While these *Crab Rangoon Bombs* might seem like something you’d only find at a restaurant, they’re surprisingly simple to make at home. With just a few ingredients and about 30 minutes, you can have a batch of crispy, flavorful *crab rangoon bombs* ready to serve.
4. *Perfect for Entertaining*
– Whether you’re hosting a party, a game day, or a family dinner, *Crab Rangoon Bombs* are a crowd-pleasing appetizer that’s easy to share. Their small size makes them perfect for guests to snack on while mingling, and they pair well with a variety of dipping sauces.
5. *Customizable*
– One of the best things about these *Crab Rangoon Bombs* is that you can adjust the filling to your liking. You can add extra *spices*, *herbs*, or even *chopped vegetables* to suit your taste preferences. You can also experiment with different dipping sauces, from *sweet chili sauce* to *soy sauce* or even *spicy sriracha mayo*.
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
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.
When you are ready to cook, put your beaten egg in one bowl and then place the panko breadcrumbs in a separate bowl.
Using the crab mixture, make about half dollar size balls.
Dip the balls in the egg and roll around in the panko until completely covered.
Prepare all bombs before heating oil.
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.
Place cooked Crab Rangoon Bombs on a paper towel to drain oil.