Description
Crab rangoon bombs explode with creamy, crispy goodness, bringing explosive flavor to your appetizer game. Packed with succulent crab meat and cream cheese, these bite-sized delights promise a delectable journey through Chinese-American culinary creativity you’ll savor with every delightful crunch.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup canned crab meat (or imitation crab), drained and flaked
Filling Ingredients:
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil (optional, for extra flavor)
- 1 pinch salt
- 1 pinch pepper
Coating and Dipping Ingredients:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- Sweet chili sauce (for dipping)
- Soy sauce (for dipping)
- Wasabi (for dipping)
- Ranch sauce (for dipping)
- Spicy mayonnaise (for dipping)
Instructions
- Craft a luxurious seafood filling by thoroughly blending cream cheese, delicate crab meat, finely chopped green onions, minced garlic, soy sauce, sesame oil, salt, and pepper in a chilled mixing bowl. Allow the mixture to rest in the refrigerator for approximately 15 minutes to enhance its moldability.
- Carefully shape the chilled mixture into uniform, compact spheres using gentle rolling motions between your palms, ensuring consistent size and smooth texture.
- Establish a three-stage coating process using individual shallow containers: first dust each sphere in flour, creating a light base layer, then immerse in beaten eggs to generate adhesion, and finally enrobe completely in panko breadcrumbs, pressing gently to secure a crisp, even exterior.
- For deep frying, heat vegetable oil to precisely 350°F in a heavy-bottomed skillet. Carefully lower prepared spheres into the hot oil, cooking in small batches to maintain optimal temperature and prevent overcrowding.
- Fry each bomb for 2-3 minutes, rotating to achieve a uniform golden-brown coloration and crispy exterior. Transfer to paper towels to absorb excess oil and preserve crunchiness.
- Alternatively, for a healthier preparation, arrange coated bombs on a parchment-lined baking sheet. Lightly mist with olive oil spray and bake at 400°F, rotating midway through cooking to ensure even browning.
- Present the crab rangoon bombs immediately, accompanied by complementary dipping sauces such as sweet chili, traditional soy with wasabi, ranch, or spicy mayonnaise to enhance the flavor profile.
Notes
- Chill the mixture thoroughly to make shaping balls easier and prevent them from falling apart during cooking.
- Use fresh or high-quality canned crab meat for the best flavor and texture, ensuring the filling remains moist and delicious.
- Adjust seasonings to personal taste, experimenting with extra garlic, ginger, or a dash of sriracha for added excitement.
- For a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free panko breadcrumbs to maintain the crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 80 mg