Crab Rangoon Bombs
Delightful bite-sized snacks with a crispy exterior and creamy, savory filling, perfect for any gathering.
Ingredients
Filling Ingredients
- 1 package Cream Cheese (softened) Adds a luscious texture.
- 2 cups Shredded Mozzarella Cheese Brings a comforting stretch.
- 2 cans Lump or White Meat Crab (drained) Adds a touch of elegance.
- 1 cup Imitation Crab (flaked) Enhances the crab flavor.
- 5 Green Onions (chopped) Adds a delightful crunch.
- to taste Salt Enhances flavors.
Coating and Frying Ingredients
- 1 cup Panko Breadcrumbs Provides a crunchy exterior.
- 2 Eggs (beaten) Acts as a binding agent.
- as needed Vegetable Oil (for frying) Essential for frying.
Instructions
Preparation
- Preheat your oil in a deep fryer or large pot to 350°F (175°C).
- In a large bowl, mix softened cream cheese, shredded mozzarella, lump crab, imitation crab, chopped green onions, and salt until well blended.
- Take a wonton wrapper and place a small spoonful of the filling in the center.
- Fold the edges of the wrapper over to seal it tightly around the filling and pinch to ensure a tight seal.
- Dip each filled wonton into the beaten eggs, allowing excess to drip off, then coat with panko breadcrumbs.
Frying
- Carefully place the bombs in the hot oil in batches and cook for about 3-4 minutes or until golden brown and crispy.
- Use a slotted spoon to remove them and let them drain on paper towels.
Serving
- Serve hot with your favorite dipping sauce—sweet and sour or soy sauce pair well.
Notes
Tips: Don't overfill the wrappers, ensure oil temperature is maintained, and drain on paper towels for crunchiness.