Description

Crab Rangoon Bites are a fun and bite-sized twist on the classic Crab Rangoon appetizer. With a crispy, golden exterior and a creamy crab filling inside, these little treats are packed with flavor in every bite. They’re easy to make, customizable to your taste, and can be fried or baked for a lighter option. Perfect for parties, gatherings, or as a snack, these crispy bites will definitely be a crowd-pleaser!

Ingredients

For the Filling:

8 oz cream cheese, softened
½ cup canned crab meat (or imitation crab), drained and flaked
2 green onions, finely chopped
1 clove garlic, minced
1 tsp soy sauce
½ tsp sesame oil (optional, for extra flavor)
Pinch of salt and pepper

For Coating:

1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil for frying (or olive oil spray for baking)

For Dipping Sauce:

Sweet chili sauce
Soy sauce + wasabi
Ranch or spicy mayo

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Instructions

Make the Filling – In a bowl, mix the cream cheese, crab meat, green onions, garlic, soy sauce, sesame oil, salt, and pepper until well combined. Chill the mixture for 15 minutes to firm it up slightly.
Shape the Bites – Scoop 1 tablespoon of filling and roll it into a ball. Repeat until all the filling is used.
Coat the Bites – Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls. Roll each ball in flour, dip in egg, and coat thoroughly in panko. Press gently to adhere.
Fry or Bake:
- Frying Method: Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry bites in batches for 2–3 minutes, until golden and crispy. Drain on paper towels.
- Baking Method: Preheat the oven to 400°F (200°C). Place bites on a parchment-lined baking sheet. Spray generously with olive oil spray. Bake for 15–20 minutes, flipping halfway, until golden.
Serve – Serve warm with your choice of dipping sauces.

Notes

Variations

Spicy Option: Add a pinch of cayenne pepper or chili flakes to the filling for a spicy kick.
Different Fillings: Swap out the crab meat for shrimp or even chicken if preferred.
Lighter Option: Bake instead of frying for a lighter, healthier version of this dish.

Storage/Reheating

Storage: Store leftover Crab Rangoon Bites in an airtight container in the fridge for up to 2-3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until crispy again. Avoid microwaving, as it can make them soggy.
Freezing: Freeze unbaked bites on a baking sheet until solid, then transfer to a freezer bag. Bake or fry them from frozen when ready to serve.