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.

Ingredients

Scale

Filling

8 oz 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

Dough & Coating

1 can (16 oz) refrigerated biscuit dough
1 egg, beaten (for egg wash)
Cooking spray or oil (for baking or air frying)

To Serve

Sweet chili sauce (for dipping)
Additional sliced green onions (optional)

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