Description
Crab Rangoon Bombs are a delightful combination of crispy and creamy textures, filled with crab, cheese, and spices nestled inside golden biscuit dough.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup imitation crab, finely chopped
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- Cooking spray or oil (for baking or air frying)
- Optional for serving: Sweet chili sauce, for dipping
- Extra sliced green onions, for garnish
Instructions
- In a large bowl, combine the softened cream cheese, finely chopped imitation crab, sliced green onions, garlic powder, and Worcestershire sauce. Add a dash of salt and pepper to taste. Mix thoroughly until all ingredients are incorporated into a smooth and creamy filling.
- Open your can of refrigerated biscuit dough and separate it into 8 equally sized pieces. Flatten each piece into a 4-inch circle.
- Spoon approximately 1½ tablespoons of the crab filling into the center of each dough circle. Fold the edges over the filling, pinching tightly to seal.
- Place the filled dough balls seam-side down on your pre-greased baking sheet. Brush the tops with beaten egg.
- For oven baking, bake for 15–18 minutes until golden brown. For air frying, air fry for 10–12 minutes at 350°F until crisp and browned.
Notes
Ensure your softened cream cheese is at room temperature for easier mixing. Don’t overfill the dough circles to prevent leakage.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes (oven) or 10–12 minutes (air fryer)
- Category: Appetizer
Nutrition
- Calories: Approximately 200 per bomb
- Sodium: Approximately 350 mg
- Protein: Approximately 4–6 g