Ingredients:
1 package cheese (8 oz), softened
2 cups mozzarella cheese, shredded
2 cans lump/white crab meat, drained (about 6 oz each)
1 cup imitation crab, flaked
5 green onions, chopped
Salt, to taste
Panko breadcrumbs
2 eggs, beaten
Vegetable oil, for frying
PREPARATION:
Prepare the Filling:
In a large mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, lump crab meat, imitation crab, chopped green onions, and salt. Mix until well combined.
Form the Bombs:
Take a small amount of the crab mixture and form it into a ball (about 1-2 inches in diameter). Repeat until all the mixture is used.
Bread the Bombs:
Set up a breading station: Place the beaten eggs in one bowl and the panko breadcrumbs in another.
Dip each crab ball into the beaten eggs, ensuring it’s fully coated, then roll it in the panko breadcrumbs until well coated. Set aside on a plate.
Fry the Bombs:
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded crab bombs in batches, making sure not to overcrowd the pan.
Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve:
Serve the Crab Rangoon Bombs warm with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Enjoy!