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Crab Rangoon Bombs Recipe

Crab Rangoon Bombs Recipe
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★★★★★

4.9 from 14 reviews

Crab Rangoon Bombs are a delicious and fun twist on traditional crab rangoon, featuring a creamy crab and cream cheese filling wrapped in flaky biscuit dough. These golden, bite-sized treats are perfect for parties, appetizers, or a tasty snack, offering a delightful combination of savory flavors and crispy texture. Serve warm with sweet chili sauce for an irresistible appetizer everyone will love.

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 and Preparation

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

Optional Garnish

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

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 crab rangoon bombs cook evenly and develop a golden brown crust.
  2. Make filling: In a bowl, thoroughly mix the softened cream cheese, finely chopped imitation crab meat, thinly sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper. Blend until smooth and well combined.
  3. Prepare dough: Separate the refrigerated biscuit dough into 8 individual rounds. Flatten each round into a 4-inch disk using your hands or a rolling pin, creating a base for the filling.
  4. Add filling: Spoon approximately 1 ½ tablespoons of the crab mixture into the center of each biscuit disk, making sure not to overfill to facilitate sealing.
  5. Seal bombs: Carefully fold the dough up over the filling, pinching the edges tightly to form sealed balls that will hold the filling securely during cooking.
  6. Arrange: Place each sealed dough ball seam-side down onto a greased or parchment-lined baking sheet or directly into the air fryer basket to prevent sticking.
  7. Egg wash: Brush the tops of each dough ball with the beaten egg wash to achieve a glossy, golden finish once baked or air fried.
  8. Bake or air fry: Bake in the oven for 15 to 18 minutes or air fry for 10 to 12 minutes, until the bombs are puffed, golden brown, and cooked through.
  9. Serve: Allow the crab rangoon bombs to cool slightly before serving. Enjoy them warm with sweet chili sauce and a sprinkle of extra sliced green onions, if desired.

Notes

  • For best results, ensure cream cheese is softened to room temperature before mixing to achieve a smooth filling.
  • Imitation crab meat is recommended for this recipe, but you can use real crab meat if preferred.
  • Keep the biscuit dough chilled until ready to use for easier handling and shaping.
  • If air frying, avoid overcrowding the basket to ensure even cooking and crispiness.
  • These bombs can be made ahead and frozen uncooked; bake or air fry straight from frozen, adding a few extra minutes to the cooking time.
  • Adjust seasoning to taste, especially salt and pepper, based on your preference.
  • Serve with additional dipping sauces like soy sauce or spicy mayo for variety.

Nutrition

Keywords: Crab Rangoon Bombs, crab rangoon recipe, appetizer, party snacks, air fryer crab rangoon, baked crab rangoon, cream cheese crab appetizer

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