Name: Crab Rangoon Bombs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 package (8 oz / 225 g) cream cheese, softened; 2 cups shredded mozzarella cheese; 2 cans (6 oz each) or fresh lump crab meat, well drained; 1 cup imitation crab, flaked

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These Crab Rangoon Bombs are everything I love in a snack—crispy, creamy, cheesy, and packed with delicious crab flavor. They’re the perfect fusion of indulgent comfort food and seafood goodness, making them an ideal appetizer for parties, game nights, or just when I want to treat myself to something savory and satisfying.

Crab Rangoon Bombs

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to prepare and always a hit with friends and family. The creamy blend of cream cheese and mozzarella melts beautifully, while the crab (real or imitation) adds a savory, slightly sweet richness. These little bombs are crispy on the outside and gooey on the inside, making each bite a flavor explosion. Plus, they can be prepped ahead and fried or baked when I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package (8 oz / 225 g) of cream cheese, softened
2 cups shredded mozzarella cheese
2 cans or fresh lump crab meat, well drained (about 6 oz per can)
1 cup imitation crab, flaked by hand or with a fork

Directions

I start by preheating the oven to 375°F (190°C) or heating oil if I’m frying.
In a large bowl, I combine the softened cream cheese, shredded mozzarella, lump crab meat, and imitation crab. I mix until fully combined.
I scoop about 1 to 2 tablespoons of the mixture and roll it into small balls.
If baking, I place them on a parchment-lined baking sheet. If frying, I prepare a pot with enough oil to submerge them halfway.
I bake for 15–18 minutes or fry until golden brown and crispy, about 3–4 minutes per side.
Once done, I place them on a paper towel to drain any excess oil.
I let them cool slightly before serving—perfect with a sweet chili dipping sauce or just as they are.

Servings and timing

This recipe makes about 20–24 Crab Rangoon Bombs.
Prep time: 15 minutes
Cook time: 15–20 minutes (depending on method)
Total time: 30–35 minutes
Serves: 6–8 as an appetizer

Variations

Air fryer option: I like to air fry them at 375°F (190°C) for 8–10 minutes for a healthier twist.
Spicy version: I add a pinch of red pepper flakes or a teaspoon of sriracha for some heat.
Herbed twist: I mix in a tablespoon of chopped chives or green onions for extra flavor.
Wonton wrapped: For a traditional approach, I sometimes wrap the mixture in wonton wrappers and fry or bake them.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using the oven or air fryer at 350°F (175°C) for 5–7 minutes until warmed through.
Microwaving works too, but it tends to make the exterior less crispy.

FAQs

How do I keep the filling from leaking while cooking?

I make sure the bombs are tightly packed and sealed, especially if using wrappers. Freezing them for 10 minutes before cooking helps hold their shape.

Can I make these ahead of time?

Yes, I often prep them the night before and store them in the fridge or freeze them. They cook perfectly from frozen—just add a couple extra minutes to the cook time.

What dipping sauces go well with Crab Rangoon Bombs?

I like sweet chili sauce, soy sauce, or a mix of mayo and sriracha. Even honey mustard gives a nice contrast.

Can I use only imitation crab?

Absolutely. If I don’t have access to fresh or canned crab, using just imitation crab still results in a tasty snack.

What’s the best way to shred imitation crab?

I usually flake it by hand or with a fork. For finer texture, I pulse it a couple of times in a food processor.

Conclusion

These Crab Rangoon Bombs are one of my go-to appetizers because they’re easy to make, crowd-pleasing, and completely addictive. Whether I’m using fresh crab or imitation, baking or frying, they always turn out crispy, creamy, and delicious. Give them a try the next time I want something impressive without the fuss!