Name: Rab Rangoon Bombs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 oz cream cheese (softened); 1 cup imitation crab (finely chopped); 2 tbsp green onions (chopped); 1 tsp garlic powder; 12 wonton wrappers; oil for frying

Crab Rangoon has long been a favorite in American Chinese cuisine, featuring a creamy crab filling encased in a crispy wonton wrapper. But what if we took that beloved filling and transformed it into bite-sized delights? Enter Crab Rangoon Bombs a fun, easy-to-make appetizer that’s sure to impress at any gathering.

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Why You’ll Love These Crab Rangoon Bombs

These delectable morsels combine the rich flavors of traditional crab Rangoon with the convenience of finger food. Perfect for busy moms, professionals, or anyone looking to whip up a crowd-pleasing dish without spending hours in the kitchen.

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.

Cooking Tips

Chilling the Mixture: Refrigerating the crab mixture before forming the bombs helps it firm up, making it easier to handle and shape.
Uniform Sizes: Try to make each bomb the same size to ensure even cooking.
Oil Temperature: Maintaining the oil at the right temperature is crucial. If it’s too hot, the bombs will brown too quickly on the outside without heating through; too cool, and they’ll absorb more oil and become greasy.

If you love quick and easy appetizer ideas, check out this Brie Cheese Bites recipe for another delicious, cheesy treat!

Personal Anecdote

I remember the first time I made these Crab Rangoon Bombs for a family gathering. They were such a hit that even my picky-eater niece couldn’t get enough! Now, they’re a staple at our parties, and I love how easy they are to prepare ahead of time.

Serving & Presentation

Crab Rangoon Bombs served with multiple dipping sauces on a festive dining table.

Presentation can take these Crab Rangoon Bombs from a simple snack to a show-stopping appetizer! Here are some easy ways to elevate their look and taste:

Dipping Sauces: Arrange your Crab Rangoon Bombs on a platter with small bowls of sweet and sour sauce, spicy mayo, or Thai chili sauce for dipping. The contrast of creamy, crispy, and tangy flavors is irresistible.
Garnishes: Sprinkle chopped green onions, sesame seeds, or a pinch of red pepper flakes over the top for added color and texture.
Plating Style: Serve them on a rustic wooden board for a casual gathering or on a sleek white plate for a more elegant presentation. Arranging them in a circular pattern around a dipping sauce creates a visually appealing centerpiece.
Party-Friendly Skewers: If serving at a party, place each Crab Rangoon Bomb on a toothpick or small skewer for easy grabbing no mess, just pure enjoyment!

Whether you’re setting them out for a family game night or impressing guests at a dinner party, these golden bites will look as good as they taste!

FAQs

Can I bake these instead of frying?

Yes, you can bake them! Preheat your oven to 400°F (200°C), place the coated bombs on a baking sheet lined with parchment paper, and bake for about 15-20 minutes or until golden brown.

Can I use fresh crab meat?

Absolutely! Fresh crab meat can elevate the flavor, but make sure to pick through it to remove any shell fragments.

How do I store leftovers?

Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

How do you keep crab Rangoon from exploding?

To prevent crab Rangoon from bursting open while frying, make sure the edges are sealed tightly, remove excess air when folding, and avoid overfilling. Also, keep the oil at a steady 350°F—too hot, and they may burst from rapid expansion.

What the heck is crab Rangoon anyway?

Crab Rangoon is a popular American Chinese appetizer featuring a crispy fried wonton filled with a creamy mixture of crab (or imitation crab), cream cheese, and seasonings. Despite its name, it’s not traditionally Chinese but rather a delicious fusion dish!

Do Chinese restaurants use real crab in Rangoon?

Most Chinese restaurants use imitation crab (surimi) in crab Rangoon because it’s more affordable and has a consistent texture. However, some high-end or specialty restaurants may use real lump crab meat for a richer flavor.

What is crab Rangoon filling made of?

The filling typically consists of cream cheese, crab or imitation crab, green onions, garlic, and sometimes Worcestershire sauce or soy sauce for added depth of flavor. It’s creamy, slightly sweet, and pairs perfectly with the crispy wonton shell!

Conclusion

These Crab Rangoon Bombs are a delightful twist on the classic appetizer, offering a crispy exterior with a creamy, flavorful filling. Whether you’re hosting a party or looking for a fun snack, these little bombs are sure to impress.