Introduction

Crispy Crab Rangoon Bombs are bite-sized appetizers bursting with creamy crab filling and wrapped in golden, flaky dough. Perfect for any gathering, these easy-to-make treats bring a delicious crunch and savory flavor your guests will love.

The image shows a group of golden-brown fried balls placed on a white plate, with one ball split open on top revealing its inside. The outer layer is crispy and has a shiny, slightly rough texture, while the inside is soft and creamy white with small pieces of green herbs and tiny orange bits, suggesting vegetables mixed within. The balls are garnished with small cuts of green herbs scattered around them. The background is a white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Cream Cheese (Can substitute with cottage cheese for a lighter option.)
8 oz Imitation Crab Meat (For a gourmet upgrade, use real crab meat.)
3 stalks Green Onions (Can substitute with chives.)
1 tsp Garlic Powder (Fresh minced garlic can be used for stronger flavor.)
1 tsp Worcestershire Sauce (Soy sauce is a tasty alternative.)
Salt and Pepper to taste (Try sea salt for a refined flavor.)
1 tube Refrigerated Biscuit Dough (Consider puff pastry for a flakier option.)
1 medium Egg (Milk can be a vegan alternative.)
Cooking Spray or Oil as needed (Olive oil or butter can add richer flavor.)

Instructions

Step 1: Preheat your oven to 375°F or set your air fryer to 350°F.
Step 2: In a mixing bowl, combine the cream cheese, imitation crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper until the filling is smooth.
Step 3: Open the tube of biscuit dough and flatten each round into a 4-inch disk.
Step 4: Spoon about 1½ tablespoons of the crab mixture into the center of each dough disk.
Step 5: Fold the edges of each dough disk over the filling and pinch to seal completely.
Step 6: Place the sealed bombs seam-side down on a greased baking sheet.
Step 7: Beat the egg and brush it over the tops of each bomb to create a golden sheen.
Step 8: Bake for 15–18 minutes in the oven or air fry for 10–12 minutes until they turn golden brown and crispy.
Step 9: Allow the Rangoon Bombs to cool slightly before serving, ideally with sweet chili sauce for dipping.

Tips & Variations

For a flakier texture, try using puff pastry instead of biscuit dough.
Substitute cream cheese with cottage cheese to lighten the filling without losing creaminess.
Use fresh minced garlic instead of garlic powder for a more pronounced garlic flavor.
Swap Worcestershire sauce with soy sauce for a different umami depth.
Brush with olive oil or melted butter instead of egg for a richer finish, especially if avoiding eggs.
Serve with a variety of dipping sauces like sweet chili, spicy mayo, or soy sauce for added flavor.

Storage

Store leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F oven for 5–7 minutes until heated through and crispy. Avoid microwaving to maintain their crisp texture.

How to Serve

The image shows a wooden board with eight golden-brown fried wontons arranged closely together. Each wonton has a crisp, bubbly texture and an open top revealing a creamy white filling mixed with small pieces of green herbs and tiny pink bits, likely shrimp or meat. In the background, there is a white rectangular dish filled with dark dipping sauce that has visible sesame seeds and green herbs floating in it. The whole setup contrasts against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use real crab meat instead of imitation crab?

Yes, real crab meat is a delicious upgrade and adds a fresh, authentic flavor. Just be sure to drain it well to avoid excess moisture in the filling.

Can I make these ahead of time?

You can assemble the Rangoon Bombs and refrigerate them for a few hours before baking. For best results, bake fresh just before serving to keep them crispy.