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.

Ingredients

Scale

Filling

8 oz cream cheese, softened
1 cup imitation crab meat, finely chopped
2 green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Dough & Coating

1 can (16 oz) refrigerated biscuit dough
1 egg, beaten (for egg wash)
Cooking spray or oil (for baking or air frying)

To Serve

Sweet chili sauce (for dipping)
Additional sliced green onions (optional)

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

Nutrition

Serving Size: 1 Crab Rangoon Bomb
Calories: 150 kcal
Sugar: 1 g
Sodium: 320 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 30 mg

Keywords: crab rangoon bombs, crab appetizer, cream cheese crab bites, air fryer crab rangoon, baked crab rangoon, party appetizers, easy crab snack