Crab Rangoon Bombs
Crab Rangoon Bombs are crispy, golden appetizers filled with creamy crab and cream cheese. They’re the ultimate party snack—easy to make, deliciously addictive, and perfect for any gathering. Whether baked or fried, these seafood-filled bites deliver a crunchy outside and gooey, savory center. Serve them with dipping sauces for a crowd-pleasing finger food that disappears fast.
Ingredients
For the filling:
- 8 oz 225g cream cheese, softened
- ½ cup canned or fresh lump crab meat drained and flaked
- 2 green onions finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the coating:
- 1 package refrigerated biscuit dough or crescent roll dough 8 pieces
- 1 egg beaten (for egg wash)
- Panko breadcrumbs optional, for extra crispiness
- Cooking oil if frying
Instructions
- Make the filling: Mix cream cheese, crab meat, green onions, garlic powder, onion powder, Worcestershire sauce, salt, and pepper in a bowl until smooth.
- Prepare dough: Flatten biscuit or crescent dough into 3-inch circles or squares.
- Fill and seal: Place 1 tablespoon of filling in center of each dough piece. Fold edges and pinch to seal into a ball.
- Brush and coat: Brush each bomb with egg wash. Optionally roll in panko for crunch.
- Cook:
- To bake: Preheat oven to 375°F (190°C), bake for 13–16 minutes until golden.
- To fry: Heat oil to 350°F (175°C), fry bombs in batches for 2–3 minutes until golden brown.
- Serve: Let cool slightly and serve with dipping sauces like sweet chili or garlic aioli.
Notes
- Use cold cream cheese for easier shaping and minimal leakage during cooking.
- Seal bombs tightly to prevent filling from escaping while frying or baking.
- Roll in panko for added texture if baking.
- Make ahead by refrigerating unbaked bombs for up to 24 hours or freezing for later.
- Reheat leftovers in oven for best crispiness—avoid microwaving.