Crab Rangoon Bombs

Crab Rangoon Bombs Recipe

Ingredients:

1 package (8 oz) cream cheese, softened

2 cups shredded mozzarella cheese

2 cans (or fresh) lump or white meat crab, drained

1 cup imitation crab, flaked

5 green onions, chopped

Salt to taste

Panko breadcrumbs (for coating)

2 eggs, beaten

Vegetable oil (for frying)

Instructions:

1. Prepare the Filling:

In a large bowl, mix softened cream cheese, mozzarella cheese, lump crab, imitation crab, and chopped green onions.

Season with salt to taste and mix until well combined.

2. Form the Bombs:

Scoop out small portions of the mixture (about 1-2 tablespoons each) and roll them into bite-sized balls.

Place them on a baking sheet and chill in the fridge for about 20 minutes to firm up.

3. Coat the Bombs:

Set up a breading station: one bowl with beaten eggs and another with Panko breadcrumbs.

Dip each crab ball into the beaten eggs, then roll in Panko breadcrumbs, ensuring an even coating.

4. Fry Until Golden:

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Carefully drop a few balls into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.

Remove and drain on a paper towel-lined plate.

5. Serve and Enjoy:

Serve hot with sweet chili sauce, soy sauce, or your favorite dipping