Description
Crab Rangoon Bombs are handcrafted bites that combine the rich flavors of classic crab rangoon with a crispy biscuit crust. These gooey delights are filled with creamy softened cream cheese, savory imitation crab, scallions, and a hint of garlic and Worcestershire sauce, then baked to golden perfection. Perfect as a flavorful appetizer, they are easy to make and serve alongside sweet chili sauce for dipping.
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
- Cooking spray or oil, for greasing
Garnish & Serving
- Sweet chili sauce for dipping (optional)
- Extra sliced green onions for garnish (optional)
Instructions
- Prepare the Crab Rangoon Filling: In a large mixing bowl, soften the cream cheese completely. Add the finely chopped imitation crab meat, thinly sliced green onions, garlic powder, Worcestershire sauce, and season with salt and pepper. Mix thoroughly until the filling is smooth and well combined.
- Prepare the Biscuit Dough: Open the refrigerated biscuit dough can and separate the dough into individual rounds. Flatten each biscuit round gently with your hands or a rolling pin to about 4 inches in diameter to create a thin base for filling.
- Assemble the Bombs: Place approximately one tablespoon of the crab filling into the center of each flattened biscuit round. Carefully gather the edges of the dough up and around the filling and pinch tightly to seal the filling inside, then roll the sealed dough gently in your hands to form a smooth ball. Place each ball seam side down onto a prepared baking sheet.
- Egg Wash and Bake: Lightly brush the tops of each bomb with the beaten egg to give them a golden brown finish when baked. Spray or grease the baking tray lightly to prevent sticking. Bake the bombs in a preheated oven at 375°F (190°C) for 15-18 minutes, or until they have puffed up and turned a deep golden brown.
- Garnish and Serve: Remove the bombs from the oven and allow them to cool for a few minutes. Transfer to a serving platter, garnish with extra sliced green onions if desired, and serve warm with sweet chili sauce or your preferred dipping sauce.
Notes
- Start with softened cream cheese at room temperature for easy mixing and a smooth filling.
- Finely chop the imitation crab meat for even flavor distribution and texture.
- Ensure the dough edges are sealed tightly around the filling to prevent leaks during baking.
- These bombs can be assembled in advance and stored covered in the refrigerator for up to 24 hours before baking.
- For freezing, arrange unbaked bombs on a tray and freeze until firm. Then store in a zip-top bag and bake from frozen.
- Air fryer alternative: cook at 350°F for 8-10 minutes for a quick version.
- To reheat baked bombs, warm them in a 350°F oven for 7-10 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Keywords: Crab Rangoon, Crab Rangoon Bombs, Appetizer, Crab Appetizer, Cream Cheese Appetizer, Biscuit Appetizer, Asian Fusion Snack, Party Food, Finger Food
