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

Cooking spray or oil

Sweet chili sauce for dipping (optional)

Extra sliced green onions for garnish (optional)

Instructions

Step 1: In a large mixing bowl, soften the cream cheese. Add the finely chopped imitation crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix thoroughly until the filling is smooth and uniform.

Step 2: Open the refrigerated biscuit dough and separate it into individual rounds. Flatten each round with your hands or a rolling pin until about 4 inches in diameter.

Step 3: Spoon about one tablespoon of the crab filling into the center of each flattened biscuit round. Gather the edges of the dough around the filling and pinch tightly to seal. Roll gently in your hands to form a smooth ball. Place each bomb seam side down on a baking sheet prepared with cooking spray.

Step 4: Brush the tops of each crab rangoon bomb lightly with the beaten egg. Bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until they are puffed and deeply golden brown.

Step 5: Allow the bombs to cool for a few minutes before arranging them on a serving platter. Garnish with extra sliced green onions if desired, and serve warm with sweet chili sauce or your favorite dipping sauce.

Tips & Variations

Use room-temperature cream cheese to ensure easy mixing and a smooth filling.

Finely chop the crab meat for even distribution and better texture inside the bombs.

Seal the dough rounds tightly to prevent any filling from leaking during baking.

For a quick alternative, cook the bombs in an air fryer at 350°F for 8-10 minutes until golden and crispy.

Substitute imitation crab with cooked real crab meat for a more authentic flavor.

Try adding a splash of hot sauce to the filling for a spicy kick.

Storage

Store any leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350°F oven for 7-10 minutes to restore their crispiness. You can also assemble the bombs ahead of time, cover, and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked bombs on a tray until solid, then transfer them to a zip-top bag; bake from frozen according to the instructions.

FAQs

Can I use fresh crab meat instead of imitation crab?

Yes, fresh cooked crab meat can be used for a more authentic taste. Just be sure to finely chop it to mix well with the other ingredients.

Is there a vegetarian option for this recipe?

This recipe contains imitation crab, which is made from fish, so it’s not vegetarian. However, you can substitute with finely chopped cooked mushrooms or hearts of palm for a vegetarian alternative, although the flavor will differ from the original.