Description
These crispy, golden Crab Rangoon Bombs are a delightful twist on the classic takeout favorite. Each bite-sized bomb is packed with a creamy, savory crab filling and coated in a perfectly crunchy panko crust. They’re the ultimate crowd-pleasing appetizer, ideal for game day, parties, or whenever you’re craving something indulgent and delicious.
Ingredients
For the Filling:
8 oz cream cheese, softened
½ cup canned crab meat (or imitation crab), drained and flaked
2 green onions, finely chopped
1 clove garlic, minced
1 tsp soy sauce
½ tsp sesame oil (optional, for extra flavor)
Pinch of salt and pepper
For Coating:
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying (or olive oil spray for baking)
For Dipping Sauce:
Sweet chili sauce
Soy sauce + wasabi
Ranch or spicy mayo
Instructions
1️⃣ In a medium bowl, combine the softened cream cheese, crab meat, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Mix until well blended. Refrigerate the mixture for about 15 minutes to help it firm up for easier shaping.
2️⃣ Scoop about 1 tablespoon of the chilled mixture and roll it between your hands to form a smooth ball. Repeat until all the filling is used up.
3️⃣ Prepare a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Dip each ball into the flour, then the egg, and finally roll in panko until well coated. Gently press the breadcrumbs to help them adhere.
4️⃣ To fry, heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C). Fry the bombs in small batches for 2–3 minutes or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
To bake, preheat your oven to 400°F (200°C). Arrange the bombs on a parchment-lined baking sheet and spray them generously with olive oil spray. Bake for 15–20 minutes, flipping halfway through, until evenly golden and crispy.
5️⃣ Serve warm with your favorite dipping sauces. Sweet chili sauce complements the creamy filling beautifully, while soy sauce with a hint of wasabi adds a savory kick. Ranch or spicy mayo is perfect for a creamy contrast.
Notes
If using imitation crab, finely chop it to blend well into the filling. Chilling the mixture helps it hold shape during breading and frying. These bombs freeze well—just shape and coat, then freeze on a baking sheet before transferring to a bag. Fry or bake from frozen, adding a few extra minutes of cook time.