Name: Crab Rangoon Bombs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion / American‑Asian inspired
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); Optional for garnish: Sweet chili sauce (for dipping); additional sliced green onions

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Golden and crispy on the outside, creamy and savory on the inside—these Crab Rangoon Bombs are everything I crave in a snack. With just the right amount of crunch and a rich, crabby filling, these bite-sized appetizers are my go-to for parties, game days, or when I simply want something indulgent yet easy to make. Wrapped in biscuit dough and either baked or air-fried, they come together fast and taste like they came straight from a restaurant. Crab Rangoon Bombs

Why You’ll Love This Recipe

I love how these Crab Rangoon Bombs combine the classic flavors of crab rangoon in a fun, handheld format. They’re easy to prepare with minimal ingredients and deliver maximum flavor. Whether I bake them for a lighter touch or air fry them for extra crispiness, they always turn out golden and delicious. Plus, they’re super customizable, great for dipping, and perfect for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)
Optional for garnish: Sweet chili sauce (for dipping); additional sliced green onions

Directions

I preheat the oven to 375 °F (190 °C) or the air fryer to 350 °F (175 °C).
In a mixing bowl, I combine cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper. I mix until smooth and fully blended.
I separate the biscuit dough into 8 rounds and flatten each into a 4-inch disk using my hands or a rolling pin.
I spoon about 1 ½ tablespoons of the crab mixture into the center of each biscuit disk.
Then I carefully fold the dough up and over the filling, pinching the edges tightly to seal into balls.
I place the filled dough balls seam-side down on a greased or parchment-lined baking sheet or air fryer basket.
I brush each ball with beaten egg to give it a beautiful golden finish when cooked.
I bake for 15–18 minutes, or air fry for 10–12 minutes, until they are golden brown and cooked through.
I let them cool slightly and serve warm with sweet chili sauce and a sprinkle of green onions if I’m feeling fancy.

Servings and timing

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes swap the imitation crab for real crab meat when I want to elevate the flavor. For a spicy version, I like to stir in a splash of sriracha or a pinch of red pepper flakes into the filling. I’ve also tried adding shredded mozzarella or cheddar for a cheesier texture. And if I’m out of biscuit dough, crescent dough sheets work in a pinch, though they turn out a bit flakier.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the air fryer for a few minutes to bring back that crisp texture. I avoid using the microwave because it tends to make the dough soggy. If needed, the oven at 350°F for 5–7 minutes also works well.

FAQs

What can I use instead of imitation crab?

I often use real crab meat when I want a fresher, more premium taste. Canned crab (drained well) also works if that’s what’s available.

Can I make these ahead of time?

Yes, I prepare them up to the point of baking, then cover and refrigerate them for a few hours. I bake them fresh when I’m ready to serve.

Can these be frozen?

Absolutely. I freeze the unbaked bombs on a tray, then transfer them to a freezer bag. When I want to cook them, I add a few extra minutes to the baking or air-frying time.

Do I have to use biscuit dough?

Not necessarily. I’ve used crescent roll dough and even puff pastry with good results. The texture will vary, but the flavor is still great.

What dipping sauces go well with them?

My favorite is sweet chili sauce, but they’re also tasty with soy sauce, spicy mayo, or even a garlic aioli for something richer.

Conclusion

These Crab Rangoon Bombs are the ultimate snack or party appetizer—quick, flavorful, and endlessly satisfying. I love how they bring all the creamy, savory goodness of traditional crab rangoon but in a fun, crispy, and portable form. Whether baked or air-fried, they’re a crowd-pleaser every single time.