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Crispy Crab Rangoon Bombs

These Crispy Crab Rangoon Bombs are delicious little pockets filled with creamy crab and cheese, perfect for a quick snack or party appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Filling
  • 8 oz Imitation crab meat Drain any extra liquid from the crab.
  • 8 oz Cream cheese Softened for easy mixing.
  • 1 large Egg Helps bind the filling.
  • 3 stalks Green onions, chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp Garlic powder
Dough
  • 1 can Refrigerated biscuit dough

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the imitation crab meat, garlic powder, chopped green onions, egg, Worcestershire sauce, chopped pepper, and cream cheese. Mix well.
  3. Roll out the biscuit dough and cut it into small circles.
  4. Place a spoonful of the crab mixture in the center of each dough circle.
  5. Fold the dough over the mixture and pinch to seal.
  6. Place the bombs on a baking sheet sprayed with cooking spray or brushed with oil.
Baking
  1. Bake in the preheated oven for 15-20 minutes or until golden brown.
Serving
  1. Serve them warm on a plate. You can add a dipping sauce like sweet chili, soy sauce mix, or a simple ketchup-mayo mix.

Notes

Cool to room temperature for storage. Refrigerate in an airtight container for 2-3 days. Reheat in a 350°F oven for 8-10 minutes. Do not leave out at room temperature for more than two hours.