These Crab Rangoon Bombs are a crispy, creamy, and flavor-packed twist on the classic appetizer. Instead of traditional wonton wrappers, I wrap the rich crab and cream cheese filling in biscuit dough or puff pastry and bake or fry until golden and bubbling. They’re crispy on the outside, gooey on the inside, and totally irresistible.
Why You’ll Love This Recipe
I love this recipe because it’s everything I enjoy about crab rangoon—creamy filling, savory crab flavor, and a crunchy exterior—reimagined into fun, handheld bites. They’re perfect for parties, game days, or whenever I want an easy, crowd-pleasing snack. Plus, they’re easy to make ahead and just as delicious baked as they are fried.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cream cheese, softened
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Imitation crab meat or real lump crab, finely chopped
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Green onions, thinly sliced
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Garlic powder
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Worcestershire sauce
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Salt
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Pepper
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Refrigerated biscuit dough or puff pastry
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Egg (for egg wash, optional)
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Oil (if frying)
Optional for serving:
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Sweet chili sauce
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Soy sauce or garlic dipping sauce
directions
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I preheat the oven to 375°F (190°C), or heat oil to 350°F (175°C) if frying.
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In a bowl, I mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
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I flatten each biscuit or pastry square into a circle and spoon a small amount of filling into the center.
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I bring the edges up and pinch tightly to seal, forming a ball or pouch.
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For baking: I place the bombs on a lined baking sheet, brush with egg wash for a golden finish, and bake for 15–18 minutes until puffed and golden.
For frying: I gently lower the bombs into hot oil and fry for 3–4 minutes, turning once, until deeply golden and crisp. -
I let them cool for a few minutes and serve warm with dipping sauce.
Servings and timing
This recipe makes about 8–10 bombs, depending on dough size. Prep takes 15 minutes, and cooking takes about 15–20 minutes.
Variations
Sometimes I mix in chopped jalapeños or hot sauce for a spicy kick. I’ve also added shredded cheddar for extra cheesiness. If I want a lighter version, I use low-fat cream cheese and bake instead of fry. And for a sweet-savory combo, I brush them with a bit of honey and sesame seeds before baking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350°F for 10 minutes or air fry for a few minutes to crisp them back up. I avoid the microwave—it makes the crust soggy.
FAQs
Can I use real crab?
Yes! I use real lump crab meat for the best flavor, but imitation crab works great and is more affordable.
Can I freeze them?
Yes. I freeze them unbaked and cook from frozen—just add a few extra minutes to the bake or fry time.
What’s the best dipping sauce?
Sweet chili sauce is my favorite, but I’ve also served them with soy sauce, sriracha mayo, or even a sweet and sour sauce.
Can I make them ahead of time?
Yes. I assemble the bombs and refrigerate them for up to a day before baking or frying.
What dough works best?
I usually use refrigerated biscuit dough for a fluffy texture, but puff pastry gives a crispier, lighter bite.
Conclusion
These Crab Rangoon Bombs are the ultimate party snack—crispy, creamy, and bursting with flavor. They take everything I love about the classic appetizer and wrap it into a bite-sized bundle that’s easy to make and impossible to resist. Whether baked or fried, they’re always a hit.
Print
Crab Rangoon Bombs
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 8–10 bombs
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Fusion
- Diet: Halal
Description
Crab Rangoon Bombs are crispy, creamy bites of crab and cream cheese wrapped in biscuit dough or puff pastry. Baked or fried to perfection, they’re a fun twist on the classic appetizer, perfect for parties or snacking.
Ingredients
- 8 oz cream cheese, softened
- 1 cup imitation crab meat or real lump crab, finely chopped
- 2 green onions, thinly sliced
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 can refrigerated biscuit dough or 1 sheet puff pastry, thawed
- 1 egg, beaten (optional, for egg wash)
- Oil, for frying (optional)
- Sweet chili sauce, for serving (optional)
- Soy sauce or garlic dipping sauce, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C) or heat oil to 350°F (175°C) if frying.
- In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
- Flatten each biscuit or pastry square into a circle and spoon filling into the center.
- Bring edges up and pinch to seal, forming a pouch.
- For baking: Place on lined baking sheet, brush with egg wash, and bake for 15–18 minutes until golden.
- For frying: Gently lower into oil and fry 3–4 minutes until golden and crispy. Drain on paper towels.
- Cool slightly and serve warm with dipping sauce.
Notes
- Add jalapeños or hot sauce for a spicy version.
- Include shredded cheddar for extra cheesiness.
- Brush with honey and sesame seeds before baking for a sweet-savory twist.
- Bake instead of fry for a lighter version.
Nutrition
- Serving Size: 1 bomb
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
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