Print

Crispy Crab Rangoon Bombs That Are Perfect for Any Gathering Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

These Crispy Crab Rangoon Bombs are a delightful appetizer perfect for any gathering. Made with a creamy crab and cream cheese filling wrapped in flaky biscuit dough and baked or air fried to golden perfection, they offer a perfect blend of savory flavors and crispy texture. Easy to prepare and customizable with simple ingredient swaps, these bombs are sure to impress guests at parties or casual get-togethers.

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 & Preparation

  • 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

  1. Preheat Oven or Air Fryer: Set your oven to 375°F or preheat your air fryer to 350°F to prepare for cooking the crab rangoon bombs.
  2. Prepare Crab Filling: In a mixing bowl, combine the cream cheese, chopped imitation crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix thoroughly until the mixture is smooth and evenly blended.
  3. Prepare Dough Disks: Open the refrigerated biscuit dough tube and flatten each biscuit into approximately 4-inch wide disks, ready to be filled.
  4. Fill Dough Disks: Spoon about 1½ tablespoons of the crab mixture into the center of each flattened dough disk.
  5. Seal the Bombs: Fold the edges of each dough disk over the filling, pinching firmly to seal and form a bomb shape. Ensure there are no gaps or openings.
  6. Arrange on Baking Sheet: Place the sealed crab rangoon bombs seam-side down on a greased baking sheet to prevent sticking during cooking.
  7. Egg Wash: Beat the egg in a small bowl and brush the tops of each bomb with the egg wash to achieve a golden, shiny crust.
  8. Cook the Bombs: Bake the bombs in the preheated oven for 15 to 18 minutes or air fry for 10 to 12 minutes, until they are golden brown and crispy on the outside.
  9. Cool and Serve: Allow the crab rangoon bombs to cool for a few minutes before serving, ideally paired with sweet chili sauce for dipping.

Notes

  • You can substitute imitation crab with real crab meat for a more authentic flavor.
  • Using puff pastry instead of biscuit dough will make the bombs flakier.
  • Fresh minced garlic can replace garlic powder if you prefer a stronger garlic taste.
  • The egg wash can be substituted with milk for a dairy-free alternative.
  • Serve with sweet chili sauce or your favorite dipping sauce to enhance flavor.
  • Ensure bombs are sealed tightly to prevent filling leakage during cooking.

Keywords: Crab Rangoon, appetizer, party snacks, crispy crab bombs, baked crab rangoon, easy appetizer

Find it online: https://nayabaker.com/crispy-crab-rangoon-bombs-that-are-perfect-for-any-gathering-recipe/