Crab Rangoon Bombs
These Crab Rangoon Bombs are a fun twist on the classic takeout favorite. Creamy cream cheese, imitation crab, green onions, and savory seasonings are wrapped in flaky biscuit dough and baked or air fried until golden brown. Perfect as an appetizer, party snack, or game day favorite.
Equipment
- mixing bowl
- Baking sheet or air fryer
- pastry brush For egg wash
- Measuring spoons
Ingredients
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, chopped
- 2 green onions, sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- salt and black pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough
- 1 large egg, beaten
- cooking spray or oil
Instructions
- Preheat the oven to 375°F (190°C) or preheat the air fryer to 350°F (175°C). Lightly grease a baking sheet or air fryer basket with cooking spray.
- In a mixing bowl, combine the softened cream cheese, chopped imitation crab, sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix until smooth and well combined.
- Separate the refrigerated biscuit dough into individual rounds and gently flatten each into a small disk.
- Spoon about 1½ tablespoons of filling into the center of each dough round. Fold the dough over the filling and pinch the edges tightly to completely seal.
- Arrange the sealed dough balls on the prepared baking sheet or in the air fryer basket. Brush each with the beaten egg.
- Bake for 15–18 minutes or air fry for 10–12 minutes until golden brown and cooked through.
- Allow to cool for a few minutes before serving. Enjoy warm with sweet chili sauce, duck sauce, or soy sauce for dipping.
Notes
Seal the biscuit dough tightly to prevent the filling from leaking during cooking. These can be baked or air fried and are best served warm with sweet chili sauce, duck sauce, or soy sauce for dipping. Leftovers can be refrigerated for up to 3 days and reheated in an air fryer for maximum crispiness.