Easy Crab Rangoon Bombs (Print version)
Creamy crab and cheese filling rolled in panko and fried until golden, crisp, and ready for dipping.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1 cup (150 g) crab meat or imitation crab, finely chopped and well drained
03 -
1 cup (115 g) shredded mozzarella cheese
04 -
3 green onions, thinly sliced
05 -
1 teaspoon soy sauce
06 -
1 teaspoon Worcestershire sauce
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon fine salt, plus more if needed
For coating and frying
10 -
2 large eggs, beaten
11 -
2 cups (120 g) panko breadcrumbs
12 -
4 cups neutral oil, such as vegetable or canola, for frying
13 -
Sweet chili sauce, for serving
# Instructions:
01 -
In a large bowl, stir the softened cream cheese, crab, mozzarella, green onions, soy sauce, Worcestershire, garlic powder, black pepper, and salt until evenly combined.
02 -
Cover and refrigerate the filling for 30 minutes, or until firm enough to scoop and roll without spreading.
03 -
Place beaten eggs in one shallow bowl and panko in another. Line a tray with parchment paper for the coated bombs.
04 -
Scoop the chilled filling into about 24 small balls, each around 1 1/2 inches wide. Dip each ball in egg, then press into panko until fully coated.
05 -
Pour oil into a heavy pot or deep skillet to about 2 inches deep. Heat to 350°F and adjust the burner as needed to keep the temperature steady.
06 -
Fry the bombs in small batches for 2-3 minutes, turning gently, until crisp and deep golden brown. Do not crowd the pan.
07 -
Transfer to a rack or paper towel-lined plate. Cool for 3-5 minutes, then serve warm with sweet chili sauce.
# Good to know:
01 -
Makes about 24 small bombs, or 12 appetizer servings.
02 -
Serve warm for the crispest texture.
03 -
Chilling time is included in prep time.