If you’ve ever wished for a bite-sized, crispy, and creamy appetizer that bursts with flavor, then you’re in for a treat with these Crab Rangoon Bombs. These little pockets of cheesy, savory crab goodness wrapped in golden biscuit dough are absolutely addictive. The combination of smooth cream cheese, tender crab, and a subtle kick from Worcestershire sauce, all enclosed in a perfectly baked dough ball, makes these bombs an instant party favorite or cozy snack. Once you try these Crab Rangoon Bombs, you’ll wonder how you ever lived without them!

Crab Rangoon Bombs Recipe - Recipe Image

Ingredients You’ll Need

When it comes to making Crab Rangoon Bombs, simplicity is your best friend. Each ingredient plays a vital role—from the creamy texture of the softened cream cheese to the flaky, savory bite of the imitation crab. The refrigerated biscuit dough acts as the perfect golden wrapper that bakes to crispy perfection, making sure every bomb is as delicious as the next.

8 oz cream cheese, softened: This is the rich, creamy base that makes the filling luscious and smooth.
1 cup imitation crab meat, finely chopped: Adds tender, subtly sweet seafood flavor without overpowering the cream cheese.
2 green onions, thinly sliced: Brings a fresh, mild onion bite and vibrant green color.
1 teaspoon garlic powder: Offers a warm, garlicky depth without the harshness of fresh garlic.
1 teaspoon Worcestershire sauce: Gives the filling a savory umami boost that beautifully rounds out the flavors.
Salt and pepper, to taste: Essential for seasoning and balancing the taste.
1 can (16 oz) refrigerated biscuit dough: Your easy-to-use dough that crisps up perfectly as the bomb’s shell.
1 egg, beaten (for egg wash): Helps create that mouthwatering golden, glossy finish on each bomb.
Cooking spray or oil (for baking or air frying): Keeps your bombs from sticking and promotes even browning.
Sweet chili sauce (for dipping): The perfect sweet and spicy contrast to the creamy filling.
Additional sliced green onions: Handy for sprinkling on top as a bright, fresh garnish.

How to Make Crab Rangoon Bombs

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C) or your air fryer to 350°F (175°C). Getting the temperature just right is crucial for that golden crust and fully cooked filling. While it heats, prepare a baking sheet with parchment or grease your air fryer basket to keep those Crab Rangoon Bombs from sticking.

Step 2: Mix the Filling

In a mixing bowl, combine the softened cream cheese, finely chopped imitation crab meat, thinly sliced green onions, garlic powder, Worcestershire sauce, and a pinch of salt and pepper. Stir everything together until smooth and well blended. This filling is where all the magic happens—it should taste flavorful and creamy with just the right hint of savory depth.

Step 3: Prepare the Dough

Open the biscuit dough can and separate it into 8 individual rounds. Using your hands or a rolling pin, gently flatten each round into a 4-inch disk. This gives you enough surface area to hold the filling comfortably while making it easy to seal into a neat bomb.

Step 4: Fill and Fold

Spoon about 1 ½ tablespoons of the crab mixture into the center of each flattened biscuit. Now comes the fun part—gently fold the dough up over the filling and pinch the edges tightly to create a sealed ball. Make sure there aren’t any gaps to avoid leaks during baking.

Step 5: Egg Wash and Arrange

Place each dough ball seam-side down on your prepared baking sheet or air fryer basket. Brush the tops with the beaten egg—it not only helps them brown beautifully but also adds a glossy, irresistible finish.

Step 6: Bake or Air Fry to Perfection

Bake in the oven for 15 to 18 minutes or air fry for 10 to 12 minutes, until the Crab Rangoon Bombs are golden brown and cooked through. The biscuit dough will puff up slightly, encasing the creamy crab filling inside. Let them cool just a bit before the next delicious step—digging in!

How to Serve Crab Rangoon Bombs

Garnishes

Sprinkling sliced green onions on top of the hot Crab Rangoon Bombs adds a fresh, crisp bite that complements the creamy filling perfectly. If you want to add a bit more zing, a light dusting of toasted sesame seeds can offer a nutty crunch and visual appeal that will have everyone reaching for seconds.

Side Dishes

These bombs shine as appetizers but also pair wonderfully with light sides. Consider serving with a crunchy Asian slaw or a simple cucumber salad to cut through the richness. A small bowl of sweet chili sauce for dipping is essential—the sweet and spicy notes make every bite sing.

Creative Ways to Present

For a fun party presentation, arrange your Crab Rangoon Bombs on a platter lined with lettuce leaves or bamboo serving trays for an authentic vibe. You can also skewer smaller versions for canapé-style treats or serve alongside a trio of dipping sauces like sweet chili, soy-ginger, and spicy mayo for variety.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Crab Rangoon Bombs in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, though they’re best enjoyed warm and crisp. Refrigeration will help maintain the creamy filling but expect the outer dough to lose a bit of its initial crunch.

Freezing

Crab Rangoon Bombs freeze beautifully if you want to prepare them in advance. Place the sealed dough balls on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 1 month. When ready to bake, no need to thaw—just add a few extra minutes to your cooking time.

Reheating

To reheat and revive their crispiness, bake the bombs at 350°F (175°C) for about 8–10 minutes or air fry for 5–6 minutes. Avoid microwaving as it softens the dough and makes the filling hot unevenly. Reheating in the oven or air fryer restores that perfect crunch and creamy inside every time.

FAQs

Can I use real crab meat instead of imitation crab?

Absolutely! Real crab meat will add a more delicate texture and slightly sweeter flavor. Just be sure to drain any excess moisture to keep the filling from becoming too runny.

Is it possible to bake these without an air fryer?

Yes, baking in a conventional oven works perfectly great. Just preheat to 375°F (190°C) and bake for about 15 to 18 minutes until golden and cooked through.

Can I make these gluten-free?

To make gluten-free Crab Rangoon Bombs, swap the biscuit dough for a gluten-free dough or wonton wrappers. The cooking time will vary, so keep an eye on them to avoid over-baking.

What if I don’t like Worcestershire sauce?

You can leave it out or replace it with a splash of soy sauce or a few drops of fish sauce for a different type of umami punch. Just adjust the salt accordingly.

Are these Crab Rangoon Bombs suitable for parties?

They’re absolutely perfect! Their bite-sized, hand-held nature makes them easy to enjoy while mingling, and they’re always a crowd-pleaser.

Final Thoughts

These Crab Rangoon Bombs bring together everything you love about creamy crab rangoons but with an irresistibly fun twist that’s easy to make and even easier to devour. Whether you’re hosting a casual get-together or craving a cozy snack, these bombs deliver pure comfort and flavor with every bite. Give this recipe a try and watch them disappear in no time—trust me, your taste buds will thank you!

Crab Rangoon Bombs Recipe

★★★★★

4.9 from 16 reviews

Author: Marina
Total Time: 30 minutes
Yield: 8 Crab Rangoon Bombs 1x
Diet: Low Lactose

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Description

Crab Rangoon Bombs are a delightful appetizer featuring a creamy crab and cream cheese filling encased in flaky biscuit dough. Baked or air-fried to golden perfection, these bite-sized treats are perfect for parties, snacks, or anytime you crave a savory, crunchy snack. Served with a sweet chili dipping sauce, they combine creamy, savory, and slightly tangy flavors with a crispy exterior.

Instructions

Preheat oven or air fryer: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C) to get it ready for baking or air frying the Rangoon Bombs.
Make filling: In a mixing bowl, combine the softened cream cheese, finely chopped imitation crab meat, thinly sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix until the ingredients are well incorporated and the filling is smooth.
Prepare dough: Separate the refrigerated biscuit dough into 8 individual rounds. Using your hands or a rolling pin, gently flatten each round into a 4-inch disk to create a base for the filling.
Add filling: Place approximately 1 ½ tablespoons of the crab mixture into the center of each biscuit dough disk. Be careful not to overfill to ensure easy sealing.
Seal bombs: Carefully fold the edges of the dough over the filling and pinch them tightly together to form a sealed ball-shaped pocket, ensuring no filling leaks out during cooking.
Arrange: Place the sealed dough balls seam-side down onto a greased or parchment-lined baking sheet if baking, or into the air fryer basket. Make sure they are spaced evenly to allow even cooking.
Egg wash: Brush the tops of each dough ball with the beaten egg. This will help them develop a shiny, golden brown finish once cooked.
Bake or air fry: For oven baking, place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until they turn golden brown and fully cooked. For air frying, cook at 350°F (175°C) for 10 to 12 minutes, checking for a golden and crispy exterior.
Serve: Allow the Crab Rangoon Bombs to cool slightly before serving. Present them with sweet chili sauce for dipping and garnish with additional sliced green onions if desired for an extra fresh touch.

Notes

You can substitute imitation crab meat with real crab meat for a more authentic taste, but the flavor and cost will vary.
Don’t overfill the dough rounds to prevent the filling from spilling during baking or air frying.
Ensure the edges of the dough are sealed completely to keep the filling inside while cooking.
Use cooking spray or lightly oil the air fryer basket to prevent sticking.
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the oven or air fryer for best texture.
Sweet chili sauce can be substituted with soy sauce, spicy mayo, or your favorite dipping sauce for different flavor profiles.

Prep Time: 15 minutes
Cook Time: 15 minutes (oven) or 12 minutes (air fryer)
Category: Appetizer
Method: Baking or Air Frying
Cuisine: American Fusion