Crab Rangoon Bombs Recipe

Introduction

Crab Rangoon Bombs are a delightful appetizer that combines creamy crab filling with a golden, flaky dough exterior. Perfectly crispy on the outside and rich on the inside, they make a great finger food for parties or a tasty snack anytime.

Ingredients

• 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
• 1 can (16 oz) refrigerated biscuit dough
• 1 egg, beaten (for egg wash)
• Cooking spray or oil (for baking or air frying)
• Sweet chili sauce (for dipping)
• Additional sliced green onions (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C).
2. Step 2: In a bowl, mix the cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined and smooth.
3. Step 3: Separate the biscuit dough into 8 rounds. Flatten each round into a 4-inch disk using your hands or a rolling pin.
4. Step 4: Spoon about 1 ½ tablespoons of the crab mixture into the center of each biscuit disk.
5. Step 5: Fold the dough over the filling and pinch the edges tightly to form sealed balls.
6. Step 6: Place the dough balls seam-side down on a greased or parchment-lined baking sheet or in the air fryer basket.
7. Step 7: Brush each ball with the beaten egg to help them develop a golden, glossy finish.
8. Step 8: Bake for 15–18 minutes in the oven, or air fry for 10–12 minutes, until golden brown and cooked through.
9. Step 9: Let the Crab Rangoon Bombs cool slightly before serving. Enjoy them with sweet chili sauce and a sprinkle of sliced green onions if desired.

Tips & Variations

• For a crispier crust, try brushing the dough with melted butter instead of egg wash before baking.
• Use real crab meat for a more authentic flavor if available.
• Add a pinch of crushed red pepper flakes to the filling for a subtle spicy kick.
• These can be cooked in an air fryer to save time and achieve a crispy texture without oil.

Storage

Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 8-10 minutes or in the air fryer for 5-7 minutes to restore crispness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crab Rangoon Bombs before baking?

Yes, you can prepare and freeze them before baking. Arrange the sealed bombs on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time.

Can I use homemade dough instead of biscuit dough?

Absolutely. Puff pastry or homemade wonton wrappers can be used as an alternative. Just adjust the size and baking time accordingly to ensure the dough is fully cooked and golden.

Crab Rangoon Bombs Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

Crab Rangoon Bombs are a delicious appetizer featuring creamy crab and cream cheese filling encased in flaky biscuit dough. These golden-brown bites are baked or air-fried to crispy perfection and served with sweet chili sauce for a flavorful dip. Perfect for parties or a tasty snack.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15 minutes (baking) or 10 minutes (air frying)
• Total Time: 30 minutes
• Yield: 8 servings (1 bomb each) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

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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 & Assembly

• 1 can (16 oz) refrigerated biscuit dough
• 1 egg, beaten (for egg wash)
• Cooking spray or oil (for baking or air frying)
• Additional sliced green onions (for garnish)
• Sweet chili sauce (for dipping)

Instructions

1. Preheat oven or air fryer: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C) to ensure the cooking environment is ready for the bombs.
2. 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. Mix well until the filling is smooth and uniform.
3. Prepare dough: Separate the refrigerated biscuit dough into 8 individual rounds and flatten each one into a 4-inch disk using your hands or a rolling pin, making them easier to fill and seal.
4. Add filling: Spoon approximately 1½ tablespoons of the crab mixture into the center of each biscuit dough disk, ensuring even distribution for each bomb.
5. Seal bombs: Fold the dough around the filling and pinch the edges tightly to seal completely, forming round balls that will encase the filling securely during cooking.
6. Arrange: Place the sealed dough balls seam-side down on a baking sheet lined with parchment paper or sprayed with cooking spray, or arrange them in the basket of your air fryer to prevent sticking.
7. Egg wash: Brush each bomb with the beaten egg to give them a glossy, golden finish after cooking.
8. Bake or air fry: Bake in the preheated oven for 15–18 minutes or air fry for 10–12 minutes until the dough is golden brown and cooked through.
9. Serve: Allow the Crab Rangoon Bombs to cool slightly before serving. Garnish with additional sliced green onions if desired and serve with sweet chili sauce for dipping.

Notes

• You can substitute imitation crab with real crab meat for a more authentic flavor.
• Adjust garlic powder and Worcestershire sauce to taste for your preferred seasoning level.
• Ensure dough edges are sealed tightly to prevent filling leakage during cooking.
• Air frying will yield a slightly crispier texture and faster cooking time compared to baking.
• Serve immediately for best texture, but leftovers can be reheated in a toaster oven or air fryer.

Keywords: Crab Rangoon, Crab Rangoon Bombs, Appetizer, Party Food, Crab Recipes, Cream Cheese, Air Fryer Snacks, Baked Appetizers