Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crispy Crab Rangoon Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Golden, crispy Crab Rangoon Bombs filled with a creamy crab and cheese mixture. These bites are perfect as an easy seafood appetizer, quick party snack, or festive finger food that combines cheesy goodness with a crunchy panko coating.

  • Total Time: 30 minutes
  • Yield: 20 bombs

Ingredients

Filling Ingredients

  • 1 package cream cheese (8 oz), softened
  • 2 cups shredded mozzarella cheese
  • 2 cans crab meat (6 oz each), drained
  • 1 cup imitation crab meat, flaked
  • 5 green onions, chopped
  • Salt to taste

Coating & Frying

  • Panko breadcrumbs, enough to coat
  • 2 eggs, beaten
  • Vegetable oil for frying (about 2-3 cups)

Condiments & Dressings

  • Sweet chili sauce (optional, for serving)
  • Garlic soy sauce (optional, for serving)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, drained crab meat, flaked imitation crab, chopped green onions, and salt. Mix thoroughly until all ingredients are evenly incorporated. Cover and chill the mixture in the refrigerator for 30 minutes to firm up.
  2. Shape the bombs: Using your hands, form the chilled crab mixture into half-dollar sized balls, ensuring they are compact and hold together well.
  3. Coat the bombs: Dip each ball first into the beaten eggs to fully coat the surface, then roll them in panko breadcrumbs until completely covered. This creates a crispy outer crust upon frying.
  4. Heat the oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Use enough oil to allow the bombs to float and cook evenly without sticking to the bottom.
  5. Fry the bombs: Carefully lower the coated balls into the hot oil in batches to avoid overcrowding. Fry until they turn golden brown and crispy, approximately 3-4 minutes per batch. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
  6. Serve: Serve the crab rangoon bites hot with your choice of dipping sauces, such as sweet chili sauce or garlic soy sauce, for an extra burst of flavor.

Notes

  • Ensure the cream cheese is softened for easier mixing of the filling.
  • Drain crab meat well to avoid excess moisture in the mixture.
  • Chilling the filling helps the bombs hold their shape during frying.
  • Maintain the oil temperature at 350°F for optimal crispiness and to prevent oil absorption.
  • Serve immediately for best texture and taste.
  • These can be made ahead and frozen before frying; fry directly from frozen for convenience.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion

Find it online: https://avascooking.com/crispy-crab-rangoon-bites-recipe/