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
