Name: Crab Rangoon Bombs Recipe
Prep time: 20 min
Cook time: PT-487569H32M6S
Total time: PT-487569H32M6S
Cuisine: Asian Fusion
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 (for egg wash); Cooking spray or oil (for baking or air frying); Sweet chili sauce (for dipping); Additional sliced green onions (for garnish)

Jump to Recipe

Crab Rangoon Bombs are the ultimate crowd-pleasing appetizer, wrapping the beloved creamy, savory flavors of classic crab rangoon into golden, pillowy dough. Each bite bursts with creamy crab filling, fragrant onions, a hint of garlic, and a touch of tang, all encased in a warm, buttery shell. Whether you’re entertaining guests or just need a seriously satisfying snack, these Crab Rangoon Bombs deliver crunchy-creamy harmony with every mouthful. Get ready to fall in love with this playful twist on a takeout favorite!

Crab Rangoon Bombs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crab Rangoon Bombs lies in their simplicity—each ingredient brings something essential, whether it’s creamy texture, a burst of color, or layers of flavor. Gather these staples to make snack time unforgettable.

Cream Cheese (8 oz, softened): Gives the filling its signature creamy, luscious texture and mild tang.
Imitation Crab Meat (1 cup, finely chopped): Adds sweet seafood flavor and bite—real crab works, too, if you’re feeling fancy!
Green Onions (2, thinly sliced): Lend a fresh, zesty pop of color and a subtle onion kick.
Garlic Powder (1 teaspoon): Enhances savory depth without overpowering the delicate crab taste.
Worcestershire Sauce (1 teaspoon): Offers a hint of savory-sweet umami that makes the filling irresistible.
Salt and Pepper (to taste): Essential for seasoning—taste your filling and adjust as you like.
Refrigerated Biscuit Dough (1 can, 16 oz): Ensures a flaky, golden shell with zero fuss.
Egg (1, beaten): Acts as an egg wash to deliver glossy, picture-perfect bombs.
Cooking Spray or Oil: Prevents sticking and helps crisp up every exterior, whether baking or air frying.
Sweet Chili Sauce (for dipping): Pairs perfectly with the rich filling—don’t skip the tasty dip!
Additional Sliced Green Onions: Adds a burst of color and fresh flavor for garnish.

How to Make Crab Rangoon Bombs

Step 1: Preheat Your Oven or Air Fryer

Set your oven to 375°F (190°C) or your air fryer to 350°F (175°C). Letting your appliance come up to temperature ensures your Crab Rangoon Bombs will cook evenly and develop that coveted golden crust from the jump.

Step 2: Make the Creamy Crab Filling

In a mixing bowl, combine the softened cream cheese, finely chopped imitation crab meat, sliced green onions, garlic powder, Worcestershire sauce, and just enough salt and pepper. Stir everything together until the mixture looks smooth and well blended—no streaks! Taste and tweak the seasoning if you like.

Step 3: Prepare the Biscuit Dough

Pop open your refrigerated biscuit dough and separate it into 8 rounds. Using your hands or a rolling pin, flatten each portion into a roughly 4-inch circle. This gives you a sturdy base for all that creamy filling without breaking when you shape the bombs.

Step 4: Add the Filling

Spoon about 1 ½ tablespoons of your crab and cream cheese mixture into the center of each flattened dough round. Don’t overstuff—they’re tempting, but just the right amount means you can seal the Crab Rangoon Bombs perfectly.

Step 5: Seal the Bombs Up Tight

Now, gently fold the edges of each dough circle up around the filling. Pinch together at the top, twisting or pressing well to seal and prevent leaks. This step is key for that luscious surprise inside every bite.

Step 6: Arrange for Baking or Air Frying

Place your assembled dough balls seam-side down, spaced a bit apart, on a greased or parchment-lined baking sheet if baking. If using an air fryer, put them in the basket without crowding—airflow equals crispy exteriors!

Step 7: Brush with Egg Wash

Using a pastry brush, lightly coat each Crab Rangoon Bomb with the beaten egg. This not only locks in moisture but bakes up into a shiny, bakery-worthy finish.

Step 8: Bake or Air Fry Until Golden

Pop your tray in the oven for 15–18 minutes, or air fry for 10–12 minutes, until the bombs are a tempting golden brown. The aroma will have everyone circling the kitchen, so be ready!

Step 9: Serve and Enjoy

Let your Crab Rangoon Bombs cool for a few minutes so nobody burns their mouth—and then dig in! Serve with sweet chili sauce for dipping and a final flourish of sliced green onions.

How to Serve Crab Rangoon Bombs

Garnishes

A scatter of extra sliced green onions or even a handful of sesame seeds on top gives your Crab Rangoon Bombs that visual pop and bit of fresh crunch. For color and flavor, don’t forget that irresistible bowl of sweet chili sauce for dunking.

Side Dishes

Round out your snack spread with bright, fresh sides—think crisp cucumber salad, edamame, or a zippy Asian slaw. If you’re serving these Crab Rangoon Bombs as part of a party appetizer platter, they play beautifully alongside spring rolls or light noodle salads.

Creative Ways to Present

Pile your Crab Rangoon Bombs high on a rustic wooden board scattered with lime wedges, or serve in individual mini baskets lined with parchment for a playful, street-food vibe. Tuck a few bombs onto a bed of greens for a fun starter salad, or skewer them for a party-perfect pass-around treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (they disappear fast!), keep your Crab Rangoon Bombs in an airtight container in the fridge. They’ll stay fresh for up to three days—the filling will remain creamy and the dough still satisfying.

Freezing

Want to get ahead on party prep? Assemble your Crab Rangoon Bombs up to the egg wash step, then freeze them unbaked on a tray until solid. Once frozen, transfer to a zip-top bag—bake straight from frozen, adding a few more minutes to the baking time for fresh-from-the-freezer snacks anytime.

Reheating

To restore that fresh-baked crispiness, reheat Crab Rangoon Bombs in the oven or air fryer at 350°F (175°C) for a few minutes. Microwave works in a pinch, though the dough won’t be quite as crisp (but the creamy filling still steals the show).

FAQs

Can I use real crab meat instead of imitation?

Absolutely! Real crab offers an even more decadent flavor. Just make sure to pick through for any shells and chop it finely before mixing with the cream cheese.

Can I make Crab Rangoon Bombs ahead of time?

Yes, you can completely assemble the bombs earlier in the day; just cover and refrigerate until ready to bake. For best results, brush with egg wash right before baking so they stay glossy.

Can I fry these instead of baking or air frying?

You could deep fry using the biscuit dough, but be extra careful to seal the edges well and monitor oil temperature to prevent leaking and ensure even cooking. Baking or air frying is a little more foolproof and less messy!

What’s the best way to seal the bombs?

Work with dough that isn’t too cold or too warm—room temperature is ideal. Pinch the seams firmly and even give them a slight twist at the top, then set seam-side down to keep everything securely inside.

How do I keep the dough from getting soggy?

Make sure not to overload the filling and always start with softened—not melted—cream cheese. Bake or air fry until the bombs are golden brown to guarantee that deliciously crisp exterior.

Final Thoughts

There’s just something so satisfying about pulling apart one of these warm, golden Crab Rangoon Bombs and discovering the creamy, savory filling inside. If you love classic crab rangoon, you’ve got to give this easy, playful spin a try—your taste buds (and everyone you share with) will thank you!

Crab Rangoon Bombs Recipe

★★★★★

4.8 from 16 reviews

Author: lina
Total Time: 35-40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Crab Rangoon Bombs are a delightful twist on the classic appetizer, combining creamy filling with crab meat in a crispy biscuit shell. These flavorful bites are perfect for parties or as a fun snack.

Instructions

Preheat oven or air fryer: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C).
Make filling: In a bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
Prepare dough: Divide biscuit dough into 8 rounds, flatten each into a 4-inch disk.
Add filling: Place 1 ½ tablespoons of the crab mixture in the center of each round.
Seal bombs: Fold dough over the filling, pinch edges tightly to form balls.
Arrange: Put dough balls seam-side down on a greased baking sheet or air fryer basket.
Egg wash: Brush each with beaten egg for a golden finish.
Bake or air fry: Bake for 15–18 minutes or air fry for 10–12 minutes until golden and cooked.
Serve: Cool slightly before enjoying with sweet chili sauce and green onions.

Prep Time: 20 minutes
Cook Time: 15-18 minutes (oven) / 10-12 minutes (air fryer)
Category: Appetizer
Method: Bake, Air Fry
Cuisine: Asian Fusion