Description
Golden, crispy Crab Rangoon Bombs—bite‑sized parcels of creamy crab filling wrapped in biscuit dough, baked or fried and perfect for dipping.
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
Instructions
- Preheat your oven to 375 °F (190 °C) or your air fryer to 350 °F (175 °C).
- In a bowl, mix cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined and smooth.
- Separate biscuit dough into 8 rounds. Flatten each into a 4‑inch disk using your hands or a rolling pin.
- Spoon about 1 ½ tablespoons of the crab mixture into the center of each biscuit round.
- Fold the dough up over the filling and pinch edges tightly to form sealed balls.
- Arrange the dough balls seam‑side down on a greased or parchment‑lined baking sheet or air fryer basket.
- Brush each with the beaten egg to help them bake up golden and glossy.
- Bake for 15‑18 minutes, or air fry for 10‑12 minutes, until golden brown and fully cooked.
- Let cool slightly before serving. Enjoy with sweet chili sauce and a sprinkle of green onions if desired.
Notes
- You can use real crab meat instead of imitation crab meat.
- Add a splash of sriracha or a pinch of red pepper flakes for a spicy kick.
- These reheat beautifully in the air fryer to stay crispy; avoid microwaving or they may become soggy.