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Crab Rangoon Bombs

Crab Rangoon Bombs
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★★★★★

4.9 from 9 reviews

Crab Rangoon Bombs are a delightful appetizer featuring a creamy crab and cream cheese filling wrapped in flaky biscuit dough, baked or air fried to golden perfection. Perfectly crispy on the outside and rich on the inside, these bite-sized treats are great for parties or a tasty snack served with sweet chili dipping sauce.

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

Finishing

  • 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

  1. Preheat oven or air fryer: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C) to ensure it’s ready for the crab rangoon bombs.
  2. Make filling: In a medium bowl, combine the softened cream cheese, finely chopped imitation crab meat, sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix well until smooth and evenly blended.
  3. Prepare dough: Separate the refrigerated biscuit dough into 8 individual rounds. Using your hands or a rolling pin, flatten each biscuit round into a 4-inch diameter disk.
  4. Add filling: Place about 1 ½ tablespoons of the crab mixture into the center of each flattened biscuit round, making sure not to overfill to prevent leaking.
  5. Seal bombs: Carefully fold the edges of the dough up over the filling and pinch tightly to seal, forming a ball shape. Ensure the edges are sealed well to keep the filling inside during cooking.
  6. Arrange: Place the sealed dough balls seam-side down on a baking sheet lined with parchment paper or lightly greased, or place them in your air fryer basket coated with cooking spray or a light oil.
  7. Egg wash: Brush the tops of each dough ball with the beaten egg. This will help them develop a golden, glossy finish as they cook.
  8. Bake or air fry: For baking, cook in the preheated oven for 15–18 minutes or until golden brown. For air frying, cook at 350°F (175°C) for 10–12 minutes, turning once halfway if needed, until cooked through and crisp.
  9. Serve: Allow the crab rangoon bombs to cool slightly before serving. Present them with sweet chili sauce for dipping and garnish with extra sliced green onions for added flavor and color.

Notes

  • You can substitute fresh crab meat for imitation crab meat for a more authentic flavor.
  • If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling mixture.
  • Make sure the dough is sealed tightly to prevent filling leakage during cooking.
  • Leftovers can be refrigerated up to 2 days and reheated in an oven or air fryer for best crispness.
  • For a gluten-free option, use gluten-free biscuit dough alternatives or wrap filling in wonton wrappers suitable for your dietary needs.

Nutrition

Keywords: Crab Rangoon, appetizer, cream cheese, crab meat, air fryer recipe, baked snack, party food, sweet chili sauce

Find it online: https://cookcrisis.com/crab-rangoon-bombs/