Description
Crab Rangoon Bombs are the ultimate party appetizer – a flavor-packed fusion of creamy crab filling wrapped in a crispy biscuit dough shell. These bite-sized bombs are the perfect balance of savory, creamy, and indulgent, making them an irresistible snack that’s sure to wow your guests.
Ingredients
- 8 ounce cream cheese, softened
- 1 cup imitation crab meat, finely chopped
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 1 can (16 ounce) refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- Cooking spray or oil (for baking or air frying)
Instructions
1. Preheat Oven: To 375°F or preheat air fryer if using.
2. Make Filling: In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined.
3. Prepare Biscuits: Flatten each biscuit round into a small circle. Place a spoonful of filling in the center.
4. Seal Bombs: Fold the dough around the filling and pinch edges tightly to seal. Place seam side down on a lined baking sheet.
5. Egg Wash: Brush each bomb with beaten egg for a golden finish.
6. Bake or Air Fry: Bake for 12–15 minutes (or air fry for 8–10 minutes at 350°F) until golden brown.
7. Serve: Let cool slightly and serve warm with sweet chili sauce or your favorite dip.
Notes
To ensure your Crab Rangoon Bombs turn out perfectly crispy and sealed, be sure to pinch the dough tightly around the filling, removing any air pockets. The egg wash also helps to create a beautiful golden-brown color and crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 160
- Sugar: 1 gram
- Sodium: 200 milligrams
- Fat: 11 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 6 grams
- Cholesterol: 30 milligrams