Crab Rangoon Bombs

Crab Rangoon Bombs are bite-sized, golden-fried snacks filled with creamy crab, cream cheese, garlic, and green onions. Crispy on the outside and rich on the inside, they’re a fun twist on classic crab rangoon and perfect for appetizers, game nights, or holiday tables.

Ingredients (Makes 18–22 bombs)
Filling:
8 oz (225 g) cream cheese, softened

1 cup imitation crab meat or real crab, finely chopped

2 green onions, finely sliced

1 tsp garlic powder

1 tsp soy sauce

½ tsp sugar

¼ tsp black pepper

Coating:
1 cup all-purpose flour

2 eggs, beaten

1½ cups breadcrumbs or panko

Oil, for frying

Optional Dipping Sauce:
Sweet chili sauce

Duck sauce

Soy sauce mixed with a little honey

👩‍🍳 Instructions
1️⃣ Make the Filling
In a bowl, mix cream cheese, crab meat, green onions, garlic powder, soy sauce, sugar, and black pepper.

Stir until smooth and well combined.

Chill for 15 minutes (helps with shaping).

2️⃣ Shape the Bombs
Scoop about 1 tablespoon of filling and roll into balls.

Place on a tray lined with parchment paper.

3️⃣ Coat the Bombs
Roll each ball in flour.

Dip into beaten eggs.

Coat evenly with breadcrumbs or panko.

4️⃣ Fry
Heat oil to 350°F (175°C).

Fry in batches for 2–3 minutes, turning gently, until golden brown.

Remove and drain on paper towels.

5️⃣ Serve
Serve hot with sweet chili or duck sauce.

Best enjoyed fresh and crispy.

⭐ Tips for Best Results
Keep oil temperature steady to avoid greasy bombs.

Do not overcrowd the pan.

Chill shaped balls again if they feel too soft.

🔄 Variations
Air Fryer: Spray with oil, air fry at 375°F (190°C) for 8–10 minutes, turning once.

Spicy: Add chili flakes or sriracha to the filling.

Cheesy: Add shredded mozzarella for extra pull.