Here’s a delicious recipe for Crab Rangoon Bombs — a fun, cheesy twist on the classic appetizer, turned into crispy, golden bites packed with creamy crab filling. Perfect for parties, game nights, or when you’re craving something indulgent and savory.
🧀🦀 Crab Rangoon Bombs Recipe
Yields: 12 bombs
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: ~35 minutes
🛒 Ingredients:
For the Filling:
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8 oz (225g) cream cheese, softened
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1 cup imitation crab meat, chopped (or real lump crab)
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1–2 green onions, finely sliced
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1 tsp Worcestershire sauce
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1 tsp soy sauce (optional for an umami kick)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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Optional: 1 tsp sriracha or hot sauce (for a spicy version)
For the Dough:
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1 can refrigerated biscuit dough (e.g., Pillsbury Grands)
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OR substitute with crescent roll dough or homemade dough
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For Frying (or Baking):
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Vegetable oil (if frying)
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OR 1 egg + 1 tbsp water for egg wash (if baking)
Garnish (Optional):
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Sweet chili sauce (for dipping)
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Chopped chives or green onions
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Sesame seeds
🧑🍳 Instructions:
1. Prepare the Filling:
In a medium bowl, mix together:
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Cream cheese (make sure it’s soft)
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Chopped crab meat
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Green onions
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Worcestershire sauce
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Garlic powder, onion powder
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(Optional: soy sauce, hot sauce)
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Add salt and pepper to taste
Mix until smooth and well-combined. Set aside.
2. Prep the Dough:
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Open the biscuit dough can and separate into individual pieces.
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Flatten each piece slightly with your fingers or a rolling pin to about 3–4 inches in diameter.
3. Fill & Shape the Bombs:
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Place about 1 tablespoon of the crab filling into the center of each dough circle.
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Carefully pinch the edges together to seal and form a ball — make sure there are no openings or the filling may leak.
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Pinch tightly and smooth the surface for an even “bomb” shape.
4. Cook the Bombs:
Option A: Deep Frying (Crispy and Classic)
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Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
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Carefully drop in a few bombs at a time. Do not overcrowd.
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Fry for 2–3 minutes per side, or until golden brown and crispy.
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Remove and drain on a paper towel-lined plate.
Option B: Baking (Lighter Option)
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Preheat oven to 375°F (190°C).
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Place bombs on a parchment-lined baking sheet.
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Brush with egg wash (1 egg + 1 tbsp water).
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Bake for 12–15 minutes or until golden brown.
Option C: Air Fryer (Fast & Crispy)
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Preheat air fryer to 375°F (190°C).
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Spray bombs with cooking spray or brush with oil.
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Air fry for 8–10 minutes, flipping halfway, until golden and crispy.
5. Serve:
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Let cool for a few minutes (they’ll be hot inside!)
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Serve with sweet chili sauce, soy sauce, or garlic aioli for dipping.
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Garnish with chopped scallions or sesame seeds if desired.
🔄 Variations:
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Add shredded mozzarella or cheddar to the filling for extra cheesiness.
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Use wonton wrappers and fold like dumplings if you prefer traditional style over biscuit bombs.
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Add a dash of lemon juice or Old Bay seasoning to the filling for a seafood flavor boost.
🧊 Storage & Reheating:
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in an oven or air fryer to restore crispiness — microwave will make them soft.