Crab Rangoon Bombs - A Must-Try Homemade Seafood Appetizer Recipe

If you’re on the hunt for the ultimate Seafood Delight Recipe, stop scrolling—you just found it. These Crab Rangoon Bombs are crispy on the outside, gooey on the inside, and downright addictive. Forget flimsy takeout versions—this is a Homemade Crab Rangoon worth bragging about.

So what makes them special? It’s all in the Crab Rangoon Filling. We’re talking a perfect mix of Creamy Crab, melty cheese, and just the right amount of seasoning, all tucked inside and sealed with a crunchy, golden panko crust. Every bite delivers that satisfying crunch followed by a warm, cheesy explosion. If that doesn’t sound like a dream snack, what does?

Here’s the kicker: this isn’t your average Rangoon Recipe. Nope. This is a Bombe Recipe that takes the classic Crab Rangoon you know and levels it up. Instead of little folded wontons, you’re getting big, bold bites packed with filling. It’s like someone asked, “What if we made the appetizer twice as good?” and then actually pulled it off.

And FYI—this isn’t just a party food. Sure, they make an epic Pastry Appetizer for game nights, holidays, or any excuse to impress friends, but they’re also dangerous to keep at home because, IMO, you’ll “taste test” half the batch before they even hit the table.

Bottom line? If you’ve ever wanted a Crab Rangoon Recipe that feels indulgent, fun, and ridiculously satisfying, these bombs check every box. Simple ingredients, crunchy coating, cheesy filling—it’s all here. So grab your crab, grab your panko, and let’s get rolling.

Crab Rangoon Bombs - A Must-Try Homemade Seafood Appetizer Recipe

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: About 20 bombs
Author: Aleda
Category: Appetizer, Dinner

Ingredients

• 1 block cream cheese, softened
• 2 cups shredded mozzarella
• 2 cans lump or white crab meat, drained (or use fresh)
• 1 cup imitation crab, shredded or flaked
• 5 green onions, finely chopped
• Salt, to taste
• 2 eggs, beaten
• Panko breadcrumbs (enough for coating)
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, stir together the cream cheese, mozzarella, crab meat, imitation crab, green onions, and a pinch of salt until everything is evenly combined.
2. Cover the bowl and refrigerate for at least 30 minutes (this helps the mixture firm up for easier rolling).
3. Set up a coating station: place beaten eggs in one shallow bowl and panko breadcrumbs in another.
4. Scoop out portions of the crab mixture and roll them into balls roughly the size of a half-dollar coin.
5. Dip each ball into the egg, then roll it in the panko until completely coated. Repeat until all bombs are prepared.
6. Heat about 2 inches of oil in a skillet to 350°F (medium-high heat). Carefully fry the bombs in batches until golden brown and crispy, about 2–3 minutes.
7. Transfer the fried Crab Rangoon Bombs to a plate lined with paper towels to absorb excess oil.
8. Serve warm and enjoy that crunchy, cheesy seafood bite!

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