Description
Delicious Crab Rangoon Bombs filled with creamy crab and cheese, baked or air-fried to golden perfection.
Ingredients
Scale
- 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
- 1 can (16 oz) refrigerated biscuit dough
- 1 egg, beaten (for egg wash)
- Cooking spray or oil (for baking or air frying)
- Optional for garnish: Sweet chili sauce (for dipping), Additional sliced green onions
Instructions
- Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C).
- In a bowl, mix cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined and smooth.
- Separate biscuit dough into 8 rounds. Flatten each into a 4-inch disk using your hands or a rolling pin.
- Spoon about 1 ½ tablespoons of the crab mixture into the center of each biscuit round.
- Fold the dough up over the filling and pinch edges tightly to form sealed balls.
- Place the dough balls seam-side down on a greased or parchment-lined baking sheet or air fryer basket.
- Brush each with the beaten egg to help them bake up golden and glossy.
- Bake for 15–18 minutes, or air fry for 10–12 minutes, until golden brown and fully cooked.
- Let cool slightly before serving. Enjoy with sweet chili sauce and a sprinkle of green onions if desired.
Notes
- Make sure the crab meat is finely chopped for even filling.
- You can adjust the seasoning according to your taste preference.
- Try different dipping sauces for variety.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg