If you’ve ever fallen in love with the crispy, creamy allure of seafood appetizers, wait until you try these Crab Rangoon Bombs. Imagine bite-sized pockets filled with a dreamy blend of cream cheese and tender crab, all wrapped in a golden, pillowy crust that bakes to perfection. These little delights are perfect for parties, game days, or whenever you want to impress friends and family with a snack that feels both indulgent and fun. Crab Rangoon Bombs are a playful twist on a classic appetizer, transforming familiar flavors into a festive, easy-to-share treat that’s impossible to resist.

Crab Rangoon Bombs Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the secret to nailing the balance of creamy, savory, and crispy in these Crab Rangoon Bombs. Each component is simple but crucial, working together to build layers of flavor and texture that make every bite unforgettable.

Cream cheese, 8 oz, softened: This adds the luscious, smooth base that makes the filling irresistibly creamy.

Imitation crab meat, 1 cup, finely chopped: Provides a sweet, delicate seafood flavor and tender texture.
Green onions, 2, thinly sliced: Adds a fresh, mild onion bite and lovely pops of color.

Garlic powder, 1 teaspoon: Gives the filling a subtle, savory depth that ties all flavors together.
Worcestershire sauce, 1 teaspoon: Introduces a tangy umami punch that enhances the crab without overpowering it.

Salt and pepper, to taste: Essential for balancing and highlighting the other ingredients.
Refrigerated biscuit dough, 1 can (16 oz): Acts as the tender, golden shell that wraps the filling and crisps up beautifully.
Egg, 1 beaten (for egg wash): Ensures a glossy, golden finish on your Crab Rangoon Bombs.

Cooking spray or oil: Helps prevent sticking whether baking or air frying.
Sweet chili sauce: The perfect dipping partner, offering a sweet and spicy contrast to the rich filling.
Additional sliced green onions: Optional garnish to brighten up the presentation and flavor.

How to Make Crab Rangoon Bombs

Step 1: Preheat and Prepare

Start by setting your oven to 375°F (190°C) or your air fryer to 350°F (175°C). Preheating ensures that the biscuits will cook evenly, giving you that coveted golden crust around your Crab Rangoon Bombs.

Step 2: Whip Up the Filling

In a mixing bowl, combine the softened cream cheese, finely chopped imitation crab meat, thinly sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper. Stir everything together until you get a smooth and evenly blended filling. This creamy, flavorful mixture is the heart of your Crab Rangoon Bombs, so take a moment to taste and adjust seasoning if needed.

Step 3: Prepare the Biscuit Dough

Open your can of refrigerated biscuit dough and separate it into eight individual rounds. Use your hands or a rolling pin to gently flatten each round into a disk about 4 inches in diameter. This will give you enough surface area to hold the filling and fold without bursting during cooking.

Step 4: Fill the Dough

Spoon roughly 1 and a half tablespoons of the crab filling right into the center of each biscuit disk. Be generous but be careful not to overstuff, as too much filling might cause the dough to tear.

Step 5: Seal Your Crab Rangoon Bombs

Now comes the fun part — fold the edges of the biscuit dough up and gather them in your palm, pinching tightly to seal the filling inside. You want these to look like little doughy bombs, fully enclosed so none of the creamy filling escapes during cooking.

Step 6: Arrange and Prep for Baking

Arrange your newly formed Crab Rangoon Bombs seam-side down on a baking sheet lined with parchment or lightly sprayed with cooking spray. This method keeps them stable and ensures the bottom crisps up perfectly without sticking.

Step 7: Egg Wash for a Showstopper Finish

Brush each bomb with the beaten egg. This simple step is a game changer because it gives your Crab Rangoon Bombs that gorgeous golden shine and an extra crunch when baked or air fried.

Step 8: Bake or Air Fry to Perfection

Pop the tray in the oven and bake for 15 to 18 minutes, or place them in the air fryer basket and cook for 10 to 12 minutes. You’re aiming for a golden brown crust that’s fully cooked but still tender on the inside.

Step 9: Cool and Serve

Let your Crab Rangoon Bombs cool for a few minutes once they’re out of the oven or air fryer. This gives the filling a chance to set up just enough so that when you bite into them, you get a delightful burst of flavor without the cheese escaping too quickly.

How to Serve Crab Rangoon Bombs

Garnishes

Add a sprinkle of freshly sliced green onions on top of your Crab Rangoon Bombs to bring vibrant color and a fresh crunch that contrasts beautifully with the creamy interior. A drizzle of sweet chili sauce on the side invites a little kick of sweet heat, making every bite irresistible.

Side Dishes

Crab Rangoon Bombs shine best when paired with something light and crisp — think a crunchy Asian slaw, steamed edamame pods, or even a refreshing cucumber salad. These sides complement the richness without overshadowing the star appetizer.

Creative Ways to Present

For an impressive party platter, arrange Crab Rangoon Bombs in a circular pattern with small bowls of dipping sauces such as sweet chili, soy sauce, or spicy mayo in the center. You can also thread a bamboo skewer through each bomb for easy grabbing or serve them atop lettuce leaves for added crunch and a pop of color.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll keep their flavor and texture nicely for up to 3 days, making it easy to enjoy these treats again without any fuss.

Freezing

To freeze Crab Rangoon Bombs, assemble and seal them but skip the baking. Place them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag or container. This way, you can bake fresh bombs straight from the freezer whenever cravings hit.

Reheating

Reheat your Crab Rangoon Bombs in a 350°F (175°C) oven or air fryer for about 8 to 10 minutes to restore that crisp golden exterior and warm, gooey filling. Avoid microwaving, which can make the dough soggy.

FAQs

Can I use real crab instead of imitation crab meat?

Absolutely! Real crab offers a richer, more delicate flavor, but it’s more expensive and can be a bit messier to prepare. If you have access to fresh crab, go for it to elevate your Crab Rangoon Bombs to the next level.

Can I make these gluten-free?

Yes, but you’ll need to substitute the biscuit dough with a gluten-free alternative that’s pliable and bakes well. There are some fantastic gluten-free doughs out there that can give you similar results.

Is it possible to bake these without the egg wash?

You can skip the egg wash if needed, but the bombs won’t have that glossy golden finish. A light spray of oil or melted butter can help enhance browning if you want to avoid eggs.

Can I add other ingredients to the filling?

Definitely! Feel free to mix in finely diced red bell pepper, shredded cheese, or a touch of hot sauce for a personalized twist on your Crab Rangoon Bombs.

What dipping sauces pair best with Crab Rangoon Bombs?

Sweet chili sauce is a classic, but soy sauce, spicy mayo, or even a tangy plum sauce are fantastic options that complement the savory filling beautifully.

Final Thoughts

These Crab Rangoon Bombs are such a joyful little treat to make and eat, combining comfort, flavor, and a fun twist on a beloved appetizer. Whether you’re cooking for an intimate dinner or a lively gathering, they’re guaranteed to disappear fast and leave everyone smiling. So roll up your sleeves, dive into this recipe, and share the love with these tasty golden bites!

Crab Rangoon Bombs Recipe

★★★★★

5.1 from 30 reviews

Author: Mariam

Total Time: 30 minutes
Yield: 8 servings (8 bombs) 1x
Diet: Halal

Print Recipe

Description

Delicious Crab Rangoon Bombs are crispy golden pockets filled with a creamy, flavorful mixture of cream cheese, imitation crab, and savory seasonings. Perfect as a party appetizer or snack, these bombs can be baked or air fried to golden perfection and served with sweet chili sauce for a tasty and satisfying bite.

Instructions

Preheat oven or air fryer: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C) to ensure it’s at the right temperature for cooking your Crab Rangoon Bombs evenly and perfectly.
Make filling: In a mixing bowl, combine the softened cream cheese, finely chopped imitation crab meat, thinly sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper. Stir until all ingredients are fully incorporated into a smooth, creamy mixture.
Prepare dough: Separate the biscuit dough into 8 individual rounds. Using your hands or a rolling pin, flatten each round into approximately a 4-inch diameter disk to create a base for the filling.

Add filling: Spoon about 1 ½ tablespoons of the crab mixture into the center of each flattened biscuit dough round, being careful not to overfill.
Seal bombs: Carefully fold the edges of the dough up over the filling and pinch them tightly together to form sealed balls, ensuring no filling leaks out during cooking.
Arrange: Place each stuffed dough ball seam-side down on a greased or parchment-lined baking sheet if baking, or in the basket of your air fryer, making sure they have some space between them.

Egg wash: Brush the top of each dough ball with the beaten egg, which will give the bombs a beautiful golden and glossy finish once cooked.
Bake or air fry: For baking, place the baking sheet in the oven and cook for 15–18 minutes until the bombs are golden brown and cooked through. For air frying, cook the bombs at 350°F (175°C) for 10–12 minutes until golden and crisp.
Serve: Allow the Crab Rangoon Bombs to cool slightly before serving. Plate them with sweet chili sauce and an optional sprinkle of additional sliced green onions for garnish and extra flavor.

Notes

You can substitute imitation crab with real lump crab meat for a more authentic flavor.
If you prefer extra crispy bombs, try air frying instead of baking.
Make sure to seal the edges tightly to prevent any filling leakage during cooking.

Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven or air fryer for best results.
This recipe is easily doubled or tripled for larger gatherings.

Prep Time: 15 minutes

Cook Time: 15 minutes (baking) or 12 minutes (air frying)
Category: Appetizer
Method: Baking or Air Frying

Cuisine: American

Nutrition

Serving Size: 1 Crab Rangoon Bomb
Calories: 180 kcal

Sugar: 1 g
Sodium: 320 mg
Fat: 12 g

Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g

Carbohydrates: 12 g
Fiber: 0.5 g
Protein: 6 g

Cholesterol: 35 mg

Keywords: Crab Rangoon, Crab Rangoon Bombs, Appetizer, Party Snack, Air Fryer Appetizer, Cream Cheese Crab Bites