Crab Rangoon Bombs

Crab Rangoon Bombs are crispy, golden bites filled with creamy crab and cheese filling. They make the perfect appetizer for parties or game nights. These little flavor-packed bombs combine the taste of classic crab rangoon with an easy, handheld twist.

Ingredients

• 8 oz cream cheese, softened

• 1 cup crab meat (fresh, canned, or imitation), finely chopped

• 2 green onions, finely sliced

• 1 tsp garlic powder

• 1 tsp soy sauce

• 1 tsp Worcestershire sauce

• ½ tsp black pepper

• 12 refrigerated biscuit dough pieces (like Pillsbury Grands Jr.)

• Oil for frying (vegetable or canola)

Optional for dipping:

• Sweet chili sauce or soy sauce

Instructions

1. Make the Filling

• In a medium bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and black pepper.

• Mix until smooth and well blended.

2. Assemble the Bombs

• Flatten each biscuit dough piece into a 3-inch circle.

• Place about 1 tablespoon of crab filling in the center.

• Pinch the edges together tightly to seal and roll into a ball.

• Make sure there are no gaps to prevent leaking during frying.

3. Fry the Bombs

• Heat oil in a deep pot or skillet to 350°F (175°C).

• Fry a few bombs at a time for 3 to 4 minutes, turning occasionally until golden brown and crispy.

• Remove and drain on paper towels.

4. Serve

• Serve warm with sweet chili sauce or soy sauce for dipping.

Tips and Variations

• Baked Version: Bake at 375°F (190°C) for 15–18 minutes until golden.

• Extra Flavor: Add a splash of lemon juice or hot sauce to the filling.

• Make Ahead: Prepare and refrigerate assembled bombs for up to 24 hours before frying.

These Crab Rangoon Bombs are crunchy, creamy, and irresistible. Perfect for holiday parties, game day, or whenever you need a crowd-pleasing snack.