In a large bowl, combine cream cheese, shredded mozzarella, crab meat, imitation crab, chopped green onions, and salt.

Mix everything until well combined and smooth.

Cover the bowl and refrigerate the mixture for about 30 minutes. This helps the filling firm up and makes it easier to shape.

When ready to cook, place the beaten eggs in one bowl and panko breadcrumbs in another.

Scoop the chilled mixture and roll it into small balls about the size of a half dollar.

Dip each ball into the beaten egg, then roll it in panko breadcrumbs until fully coated.

Prepare all Crab Rangoon Bombs before heating the oil.

In a frying pan, heat vegetable oil to about 350°F (175°C). The oil should reach about halfway up the sides of the pan.

Carefully place the coated balls into the hot oil and fry until the panko becomes golden brown and crispy.

Remove the Crab Rangoon Bombs and place them on paper towels to drain excess oil.

Serve warm for the best flavor and texture.