Description
Crispy Crab Rangoon Bombs are a festive, crunchy appetizer that balances creamy crab filling with a flaky outer shell.
Ingredients
Scale
- 8 oz Cream Cheese
- 8 oz Imitation Crab Meat
- 2 tbsp Green Onions
- 1 tsp Garlic Powder
- 1 tbsp Worcestershire Sauce
- to taste Salt
- to taste Pepper
- 1 can Refrigerated Biscuit Dough
- 1 large Egg
- as needed Cooking Spray or Oil
Instructions
- Preheat the oven to 375°F or set your air fryer to 350°F.
- Mix cream cheese, imitation crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
- Separate the dough into 8 rounds, then flatten each round into 4-inch disks.
- Spoon about 1½ tablespoons of the creamy filling in the center of each disk.
- Fold the edges over the filling and pinch to seal each bomb tightly.
- Arrange the bombs seam-side down on a greased baking sheet.
- Brush the tops with egg wash for a shiny finish.
- Bake for 15–18 minutes or air fry for 10–12 minutes until golden brown.
- Cool for a few minutes before serving warm with sweet chili sauce.
Notes
- For a lighter option, switch cream cheese with cottage cheese.
- Use real crab meat for a gourmet upgrade.
- Chives can be used as an alternative to green onions.
- Fresh minced garlic offers a stronger aromatic note.
- Use soy sauce as an alternative to Worcestershire sauce.
- Sea salt is recommended for a refined taste.
- Puff pastry provides a flakier option instead of biscuit dough.
- Plant-based milk can serve as a vegan substitute for egg.
- Olive oil or butter can enhance richness when used as cooking spray or oil.
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg