Crab Rangoon Bombs
These crispy Crab Rangoon Bombs are filled with creamy cream cheese, mozzarella, lump crab, imitation crab, and green onions, then coated in panko breadcrumbs and fried until golden brown.
Equipment
- deep fryer or large pot
- mixing bowl
- spoon
- paper towels
Ingredients
- 1 package cream cheese, softened
- 2 cups shredded mozzarella cheese
- 2 cans 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, for frying
Instructions
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, mix cream cheese, mozzarella cheese, lump crab, imitation crab, green onions, and salt until well blended.
- Place a small spoonful of the filling in the center of a wonton wrapper.
- Fold and pinch the edges to seal tightly.
- Dip each filled wonton into the beaten eggs, then coat with panko breadcrumbs.
- Fry the bombs in batches for 3-4 minutes, or until golden brown.
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce!
Notes
For a healthier version, substitute cream cheese with low-fat or dairy-free alternatives.