Crispy Crab Rangoon Bombs with Creamy Filling and Frank’s RedHot
These crispy crab rangoon bombs are loaded with creamy filling, spicy tang from Frank's RedHot, and wrapped in a golden, crunchy panko shell. Perfect for party snacks or seafood lovers.
Ingredients
- - 2 cans crab meat drained
- - 1 cup imitation crab flaked
- - 8 oz cream cheese softened
- - 2 cups shredded mozzarella
- - 5 green onions finely chopped
- - 2 tbsp Frank’s RedHot plus more for dipping
- - Salt to taste
- - 2 eggs beaten
- - 1 ½ cups panko breadcrumbs
- - Vegetable or canola oil for frying
Instructions
- In a bowl, mix crab meat, imitation crab, cream cheese, mozzarella, green onions, Frank's RedHot, and salt.
- Chill the mixture for 30 minutes.
- Scoop and roll into 1-inch balls.
- Dip each ball in egg, roll in panko. Repeat for double coating.
- Heat oil to 350°F. Fry bombs in small batches for 3–4 minutes until golden brown.
- Drain and serve hot with dipping sauces.
Notes
- Freeze bombs 15 min before frying to keep shape.
- Use gluten-free panko for allergy-friendly version.
- Air fryer option: 350°F for 8 minutes, flipping halfway.
- Store leftovers up to 3 days in fridge, reheat in air fryer.