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Craving a snack that’s crispy, creamy, and utterly irresistible? These Crab Rangoon Bombs are a Creamy Seafood Appetizer that packs rich cream cheese, savory crab meat, and zesty seasonings into a golden, crunchy shell. Perfect for game days, holiday parties, or cozy nights in, these bite-sized delights are easy to make and guaranteed to vanish fast. Elevate your appetizer game with Crab Rangoon Bombs and watch your guests rave!

What Are Crab Rangoon Bombs?

Crab Rangoon Bombs are a fun twist on classic crab rangoon, featuring a creamy crab and cream cheese filling wrapped in dough—think crescent rolls or biscuit dough—formed into balls and baked or fried until crispy. These homemade crab bites are portable, gooey on the inside, and perfectly crunchy on the outside, making them an addictive Creamy Seafood Appetizer for any occasion.

Why You’ll Love Crab Rangoon Bombs

I’m obsessed with these Crab Rangoon Bombs because they’re a Creamy Seafood Appetizer that blends the comforting flavors of crab rangoon with the ease of a handheld snack. The creamy filling, spiked with green onions and Worcestershire sauce, pairs perfectly with the crispy exterior. They’re quick to whip up, endlessly customizable, and ideal for seafood lovers, party hosts, or anyone craving a takeout-style treat at home!

Ingredients for Crab Rangoon Bombs

Here’s what you’ll need for Crab Rangoon Bombs (makes 12–16 bombs):

For the Filling:

8 oz (225g) cream cheese, softened
½ cup canned crab meat (or fresh lump crab), drained and flaked
2 green onions, finely chopped
½ tsp garlic powder
¼ tsp onion powder
1 tsp Worcestershire sauce
Salt and pepper to taste

For the Coating:

1 package (8 pieces) refrigerated biscuit dough or crescent roll dough
1 egg, beaten (for egg wash)
Panko breadcrumbs (optional, for extra crispiness)
Cooking oil (for frying, if choosing this method)

Optional Dipping Sauces:

Sweet chili sauce
Garlic aioli
Soy sauce with sesame
Honey mustard

Equipment

Medium mixing bowl
Baking sheet (for baking) or deep fryer/pot (for frying)
Parchment paper
Pastry brush (for egg wash)
Slotted spoon (for frying)
Thermometer (for oil temperature)
Airtight container for storage

Ingredient Tips

Crab Meat: Canned crab is budget-friendly; fresh lump crab elevates flavor. Drain well to avoid a soggy filling.
Cream Cheese: Use cold cream cheese to hold shape better during cooking; full-fat ensures richness.
Dough: Biscuit dough gives a fluffier texture; crescent dough is flakier.
Panko: Adds extra crunch when frying or baking; skip for a softer exterior.
Worcestershire Sauce: Adds umami depth; substitute with soy sauce if needed.

Directions for Crab Rangoon Bombs

Let’s make these Crab Rangoon Bombs!

Make the Filling

In a medium bowl, I combine 8 oz softened cream cheese, ½ cup flaked crab meat, 2 chopped green onions, ½ tsp garlic powder, ¼ tsp onion powder, 1 tsp Worcestershire sauce, and a pinch of salt and pepper. I mix until smooth and well blended.

Prepare the Dough

I open 1 package of refrigerated biscuit or crescent roll dough and separate into 8 pieces. For biscuit dough, I flatten each piece into a 3-inch circle. For crescent dough, I press seams together and cut into squares.

Assemble the Bombs

I place 1 tbsp of the crab filling in the center of each dough circle or square. I fold the edges up, pinching to seal into a ball, then roll between my palms to ensure a smooth, sealed bomb.

Coat and Prep

I brush each bomb with beaten egg for a golden finish. For extra crunch, I roll them in panko breadcrumbs, if using.

Bake or Fry

To Bake: I preheat the oven to 375°F (190°C) and place the bombs on a parchment-lined baking sheet. I bake for 13–16 minutes until golden and puffed.
To Fry: I heat oil in a deep pot to 350°F (175°C) and fry the bombs in batches for 2–3 minutes, turning until golden. I drain them on paper towels.

Serve

I let the Crab Rangoon Bombs cool slightly, then serve with dipping sauces like sweet chili or garlic aioli, garnished with extra green onions or sesame seeds.

Nutrition

Prep Time: 15 minutes
Cook Time: 13–16 minutes (baking) or 2–3 minutes per batch (frying)
Total Time: 30–35 minutes (baking) or 25–30 minutes (frying)
Servings: 12–16 bombs
Calories: ~150 kcal per bomb (based on 16 bombs, baked)
Macros per Bomb: 12g carbs, 4g protein, 9g fat, 0.5g fiber

Variations for Crab Rangoon Bombs

Try these twists on Crab Rangoon Bombs:

Spicy Kick: Add ½ tsp red pepper flakes or hot sauce to the filling for a fiery Creamy Seafood Appetizer.
Vegetarian: Swap crab for chopped spinach or mushrooms for a veggie-friendly Creamy Seafood Appetizer alternative.
Cheesy Boost: Mix in ¼ cup shredded mozzarella for a melty center.
Sweet Twist: Add 1 tbsp chopped pineapple to the filling for a sweet-savory mix.
Old Bay: Sprinkle ½ tsp Old Bay seasoning into the filling for a classic seafood flavor.

Serving Ideas:

Pair with Layla Cooks’ Cinnamon Roll Cheesecake Bars for a sweet-savory appetizer spread.
Serve with a spicy mayo dip to complement the Creamy Seafood Appetizer.
Offer at a game-day party with Layla Cooks’ Buffalo Chicken Dip for variety.

Storage

I store Crab Rangoon Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for 5–7 minutes to restore crispiness, avoiding the microwave to prevent sogginess. For freezing, I freeze unbaked bombs on a tray, then transfer to a freezer bag for up to 2 months. I bake from frozen, adding 3–5 minutes to the cook time.

Serving Tips

Presentation: Arrange Crab Rangoon Bombs on a platter with lettuce leaves and dipping sauces in ramekins.
Garnish: Sprinkle with green onion curls or sesame seeds for flair.
Pairing: Enjoy with a cold beer or iced tea to balance the Creamy Seafood Appetizer richness.
Portion Size: 2–3 bombs per person for a party appetizer.
Occasions: Perfect for game days, potlucks, or holiday gatherings.

FAQs About Crab Rangoon Bombs

Here are answers to some common questions about Crab Rangoon Bombs:

Can I use imitation crab?
Yes! It works well and is more affordable than fresh lump crab.

Can these be made vegetarian?
Absolutely. Just omit the crab and use chopped spinach or mushrooms for a vegetarian filling.

Can I air-fry them?
Yes. Air fry at 375°F for 8–10 minutes, turning once halfway through.

Can I use wonton wrappers instead of dough?
Yes. Just fold them tightly and seal with water before frying.

How do I keep them warm for parties?
Place them in a 200°F oven until ready to serve.

Can I make these dairy-free?
Yes, use dairy-free cream cheese and ensure the dough is dairy-free for dairy-free Crab Rangoon Bombs.

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Conclusion

If you’re on the hunt for a quick snack recipe that wows every time, look no further than these Crab Rangoon Bombs. With their crunchy exterior and creamy crab filling, they strike the perfect balance between comfort food and gourmet appetizer. Whether you bake them for ease or fry them for maximum crisp, one thing is certain—they won’t last long on the plate.