Crispy Crab Rangoon Bombs: Easy Bites of Savory Delight

Quick to make and deliciously crispy, these Crab Rangoon Bombs are a must-try for snack lovers everywhere.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 8 bombs

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

8 oz Cream Cheese Softened; substitute with low-fat for a lighter option.
8 oz Crab Meat Use imitation crab for convenience, but real crab elevates the dish.
3 stalks Green Onions Finely chopped; chives can be a tasty substitute.
1 tsp Garlic Powder Fresh minced garlic gives a more robust flavor.
1 tbsp Worcestershire Sauce Adjust to taste for personal preference.
to taste Salt & Pepper Essential for seasoning.

For the Dough

1 can Refrigerated Biscuit Dough Homemade dough can offer a fresher flavor.
1 Egg Beaten; milk can be used for a lighter glaze.

Equipment

oven
mixing bowl
baking sheet
pastry brush

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C).
In a mixing bowl, blend together cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until creamy.
Open the biscuit dough and separate it into 8 rounds; flatten each into a 4-inch disk.
Place 1½ tablespoons of the crab mixture in the center of each dough disk and seal tightly.
Brush the tops with beaten egg for a golden finish.
Bake for 15-18 minutes or air fry for 10-12 minutes until golden brown.
Let the bombs cool for a few minutes on a wire rack before serving.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.

Tried this recipe?

Let us know how it was!