Ingredients
Equipment
Method
- In a large mixing bowl, stir together the softened cream cheese and shredded mozzarella cheese until the mixture is smooth and well combined.8 ounces cream cheese, 2 cups mozzarella cheese
- Add the lump crab meat, imitation crab, chopped green onions, soy sauce, garlic powder, and a pinch of salt to the bowl.1 cup lump or white crab meat, 1 cup imitation crab, 5 green onions, 1 teaspoon soy sauce, 1/4 teaspoon garlic powder, Salt
- Mix all the ingredients thoroughly until the filling is evenly distributed and holds together softly.
- Cover the bowl and place it in the refrigerator for about 30 minutes; chilling the mixture ensures the Crab Rangoon balls are easier to roll and maintain their shape.
- While the mixture chills, set up a breading station with the beaten eggs in one shallow bowl and the panko breadcrumbs in another.2 eggs, 2 to 3 cups panko breadcrumbs
- Using a small scoop or a tablespoon, portion the crab mixture into balls roughly the size of a half dollar.
- Roll each portion between your palms to create a smooth, round shape.
- Dip each ball into the beaten egg, allowing any excess to drip off, then roll it in the panko breadcrumbs until it is fully and evenly coated.
- In a deep skillet or heavy pot, heat about 2 inches of vegetable oil to 350°F (175°C).Vegetable oil
- Fry the Crab Rangoon balls in small batches for 2 to 3 minutes, turning them as needed until they are a deep golden brown and crisp.
- Transfer the fried balls to a plate lined with paper towels or a wire rack to drain any excess oil.
- Serve the Crab Rangoon balls immediately while they are hot and the centers are creamy.
Notes
Ensure you drain the crab meat thoroughly to prevent excess moisture from thinning out the filling. Monitor your oil temperature carefully; if it is too cool, the balls will absorb grease, but if it is too hot, the outside will burn before the cheese melts.
