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.
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:
- 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)
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
Nutrition
- Serving Size: 1 bomb
- Calories: 220
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Crab Rangoon Bombs, Crab Rangoon, Appetizer, Party Food, Asian Fusion, Easy Recipe
