Introduction

Crispy Crab Rangoon Bombs are easy to make, perfectly crispy, and filled with a creamy, savory delight. These bite-sized appetizers are sure to impress every party guest with their satisfying texture and flavorful filling.

A white plate filled with two layers of golden brown fried dumplings that have a slightly bubbled, crispy texture on the outside, each dumpling shaped like a small pyramid with pointed tops. The dumplings are topped with small, bright green chopped scallions scattered over them. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (substitute with cottage cheese for a lighter option)
8 oz imitation crab meat (real crab meat can elevate the dish)
3 stalks green onions (chives can be used instead)
1 tsp garlic powder (fresh minced garlic provides a stronger flavor)
1 tsp Worcestershire sauce (soy sauce can be an alternative)
Salt, to taste (sea salt can be used for a refined taste)
Pepper, to taste
1 can refrigerated biscuit dough (puff pastry can be used for a flakier texture)
1 large egg (milk can serve as a vegan option)
Cooking spray or oil as needed (olive oil or butter can add flavor depth)

Instructions

Step 1: Preheat your oven to 375°F or set your air fryer to 350°F to ensure a perfect crispy texture.
Step 2: In a mixing bowl, combine cream cheese, imitation crab meat, chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper. Stir until smooth and creamy.
Step 3: Flatten each biscuit dough round into a 4-inch disk, ensuring even shape for uniform cooking.
Step 4: Spoon 1½ tablespoons of the crab mixture onto the center of each dough disk.
Step 5: Fold the edges of the dough over the filling and pinch to seal completely, ensuring no holes remain.
Step 6: Arrange the bombs seam-side down on a greased baking sheet to prevent sticking and promote crispiness.
Step 7: Brush the tops of each bomb with beaten egg for a golden finish once baked or air-fried.
Step 8: Bake for 15-18 minutes or air fry for 10-12 minutes, until golden brown and hollow-sounding when tapped.
Step 9: Let them cool slightly before serving and enjoy with sweet chili sauce for dipping. Optional: sprinkle with sesame seeds for extra flair.

Tips & Variations

Avoid overfilling by using about 1½ tablespoons of filling to prevent bursting during cooking.
For a flaky crust, try puff pastry instead of biscuit dough.
Add sriracha or diced jalapeños to the filling for a spicy version.
Use dairy-free cream cheese and non-dairy milk for a vegan-friendly option.
Roll bombs in breadcrumbs before cooking for an extra crunchy coating.
Substitute imitation crab with artichoke hearts or shredded zucchini for a vegetarian twist.

Storage

Store leftover bombs in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to avoid sogginess. You can freeze uncooked bombs for up to 3 months; freeze them on a baking sheet first and then transfer to a bag. Reheat leftovers in a 350°F oven for 10-12 minutes to restore crispiness.

How to Serve

A white plate holds a pile of small, golden-brown fried dumplings that have a bubbly, crispy texture on their surface. Each dumpling is shaped like a puffed square with slightly pointed tops. Bright green chopped scallions are sprinkled over the dumplings adding a fresh color contrast. The plate sits on a surface with a white marbled texture, and the focus is tight on the dumplings, making their shiny, crunchy coating very clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the uncooked Crispy Crab Rangoon Bombs?

Yes! Assemble and freeze them on a baking sheet until solid, then transfer to a sealed bag for up to 3 months. Cook them straight from frozen by adding a few extra minutes to the baking or air frying time.

What should I do if my Crab Rangoon Bombs burst during cooking?

This usually happens from overfilling. Stick to 1½ tablespoons of filling and seal edges tightly by pinching or using a fork for extra security. Ensuring no holes in the dough helps keep the filling inside during cooking.