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Crab Rangoon Bombs Recipe

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★★★★★

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.

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 & 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

Find it online: https://todayquickmeals.com/crab-rangoon-bombs-recipe/