Description
These Crispy Crab Rangoon Bombs are a delightful appetizer featuring a creamy crab and cream cheese filling encased in flaky, golden biscuit dough. Perfectly seasoned and baked or air fried to crispy perfection, they make an irresistible snack or party treat 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 & Coating
- 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 (190°C) or set up your air fryer to 350°F (175°C) to ensure a hot cooking environment for perfectly crisp results.
- Prepare Filling: In a mixing bowl, combine the cream cheese, imitation crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix thoroughly until the ingredients form a smooth, cohesive filling.
- Flatten Biscuit Dough: Open the tube of refrigerated biscuit dough and flatten each individual biscuit into a 4-inch diameter disk to create a base for wrapping the filling.
- Add Filling to Dough: Spoon approximately 1½ tablespoons of the crab mixture into the center of each flattened dough disk, ensuring enough filling without overstuffing.
- Seal Dough Around Filling: Fold the edges of the dough disks over the filling, carefully pinching them together to fully seal the filling inside and prevent leakage during cooking.
- Arrange on Baking Sheet: Place the sealed bombs seam-side down on a baking sheet that has been lightly greased or sprayed with cooking spray to prevent sticking.
- Apply Egg Wash: Beat the medium egg and brush the mixture over the tops of each bomb to help achieve a golden, glossy finish after cooking.
- Cook the Bombs: Bake in the preheated oven for 15–18 minutes or air fry at 350°F for 10–12 minutes until the dough is puffed and golden brown, indicating they are cooked through.
- Cool and Serve: Allow the crab rangoon bombs to cool for a few minutes before serving. They are delicious when paired with sweet chili sauce for dipping.
Notes
- You can substitute cream cheese with cottage cheese for a lighter filling.
- For a gourmet twist, use real crab meat instead of imitation crab.
- Chives can be used in place of green onions for a milder flavor.
- Fresh minced garlic can replace garlic powder for a stronger taste.
- Soy sauce can be substituted for Worcestershire sauce for a different umami profile.
- Refrigerated puff pastry can be used instead of biscuit dough for flakier bombs.
- Milk can replace egg wash for a vegan-friendly option.
- Olive oil or melted butter can be used instead of cooking spray to add richer flavor.
- Ensure the edges are sealed well to prevent filling leakage during cooking.
