Description
Crispy Crab Rangoon Bombs are a delightful appetizer featuring a creamy crab and cream cheese filling encased in flaky biscuit dough, baked until golden and crispy. This easy-to-make recipe offers a perfect balance of rich flavors and crunch, ideal for parties or a flavorful snack served with sweet chili sauce.
Ingredients
Scale
Filling
- 8 oz Cream Cheese (Can substitute with cottage cheese for a lighter option)
- 8 oz Imitation Crab Meat (For a gourmet upgrade, use real crab meat)
- 3 stalks Green Onions (Can substitute with chives)
- 1 tsp Garlic Powder (Fresh minced garlic can be used for stronger flavor)
- 1 tsp Worcestershire Sauce (Soy sauce is a tasty alternative)
- Salt and Pepper, to taste (Try sea salt for a refined flavor)
Dough and Assembly
- 1 tube Refrigerated Biscuit Dough (Consider puff pastry for a flakier option)
- 1 medium Egg (Milk can be a vegan alternative)
- Cooking Spray or Oil, as needed (Olive oil or butter can add richer flavor)
Instructions
- Preheat Oven or Air Fryer: Preheat your oven to 375°F or your air fryer to 350°F to ensure optimal cooking temperature for crisp and golden results.
- Prepare Filling: In a mixing bowl, thoroughly combine cream cheese, imitation crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth and well blended.
- Prepare Dough: Open the tube of refrigerated biscuit dough and flatten each individual biscuit round into approximately 4-inch disks using your hands or a rolling pin.
- Add Filling: Spoon about 1½ tablespoons of the crab mixture into the center of each flattened dough disk, ensuring it is well centered for easy sealing.
- Seal Bombs: Fold the edges of each dough disk over the filling, pinching them together securely to completely enclose the filling and prevent leakage during cooking.
- Place on Baking Surface: Arrange the sealed bombs seam-side down on a greased baking sheet or use cooking spray on your air fryer basket to prevent sticking.
- Egg Wash: Beat the egg lightly and brush it over the tops of each bomb to achieve a shiny, golden crust once baked or air fried.
- Cook: Bake the bombs in the preheated oven for 15 to 18 minutes or air fry for 10 to 12 minutes until the exterior is golden brown and crispy.
- Cool and Serve: Allow the crab rangoon bombs to cool for a few minutes before serving. Pair with sweet chili sauce for a delicious dipping experience.
Notes
- You can substitute real crab meat for imitation crab for a more authentic flavor.
- For a flakier dough, puff pastry works well instead of biscuit dough.
- Fresh minced garlic can replace garlic powder for stronger flavor.
- Soy sauce is a good alternative to Worcestershire sauce for a different twist.
- Brush with milk instead of egg wash for a vegan-friendly option.
- Serve warm with sweet chili sauce or your favorite dipping sauce.
