Here’s a delicious Crab Rangoon Bombs recipe — a fun, bite-sized twist on the classic appetizer!
🦀 Crab Rangoon Bombs
Yields: ~12 bombs
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
🧀 Ingredients:
Filling:
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8 oz (1 block) cream cheese, softened
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1/2 cup imitation crab meat or real lump crab, chopped
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2 green onions, finely sliced
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1 tsp Worcestershire sauce
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1/2 tsp garlic powder
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Salt & pepper to taste
For the Bombs:
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1 can refrigerated biscuit dough (like Pillsbury Grands, 8-count)
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Oil for frying (or use an air fryer)
Optional Garnish:
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Sweet chili sauce (for dipping)
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Extra green onions
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Sesame seeds
🔧 Instructions:
1. Make the Filling:
In a bowl, mix together:
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Cream cheese
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Chopped crab
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Green onions
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Worcestershire sauce
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Garlic powder
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Salt and pepper
Stir until fully combined and creamy.
2. Assemble the Bombs:
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Flatten each biscuit round into a 4-5 inch circle.
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Add 1 to 1.5 tablespoons of the crab mixture into the center.
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Fold edges up and pinch tightly to seal into a ball.
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Place seam-side down on a tray.
Tip: Lightly dampen your fingers to help seal the bombs tightly.
3. Cook the Bombs:
Option A – Deep Fry:
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Heat oil to 350°F (175°C).
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Fry bombs in batches for 2–3 minutes per side, until golden brown.
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Drain on paper towels.
Option B – Air Fry:
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Preheat air fryer to 375°F (190°C).
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Spray bombs lightly with oil.
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Air fry for 7–10 minutes, flipping halfway, until golden.
Option C – Bake:
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Preheat oven to 375°F (190°C).
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Place bombs on a lined baking sheet.
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Brush tops with a little melted butter or egg wash.
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Bake 13–15 minutes, until golden brown.
4. Serve:
Let cool slightly, then serve warm with sweet chili sauce or soy sauce for dipping.