Crab Rangoon Bombs
Crab Rangoon Bombs bring the beloved flavors of crab rangoon to a fun and portable format, featuring a creamy filling in golden, flaky dough, perfect for parties or appetizers.
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature for smoother mixing.
- 1 cup imitation crab meat, finely chopped Fresh crab meat can be used for a more authentic flavor.
- 2 pcs green onions, thinly sliced Additional sliced green onions for garnishing.
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- to taste Salt and pepper
Dough Ingredients
- 1 can (16 oz) refrigerated biscuit dough Can use regular dough or pre-made puff pastry.
- 1 pcs egg, beaten For egg wash.
- as needed Cooking spray or oil For baking or air frying.
- to taste Sweet chili sauce For dipping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C).
- In a bowl, mix cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined and smooth.
- Separate biscuit dough into 8 rounds. Flatten each into a 4-inch disk using your hands or a rolling pin.
- Spoon about 1 ½ tablespoons of the crab mixture into the center of each biscuit round.
- Fold the dough up over the filling and pinch edges tightly to form sealed balls.
- Place the dough balls seam-side down on a greased or parchment-lined baking sheet or air fryer basket.
- Brush each with the beaten egg to help them bake up golden and glossy.
Cooking
- Bake for 15–18 minutes, or air fry for 10–12 minutes, until golden brown and fully cooked.
- Let cool slightly before serving.
Notes
Serve with sweet chili sauce and garnished with additional sliced green onions. Can be stored in the refrigerator for up to 3 days or frozen before baking. Reheat directly from the freezer.