Crab Rangoon Bombs Recipe
Introduction
Crab Rangoon Bombs are a crispy, golden appetizer filled with a creamy, cheesy crab mixture. They’re easy to make and perfect for parties or a fun snack any time. The combination of flaky biscuit dough and savory filling will keep everyone coming back for more.
Ingredients
- 1 package of refrigerated biscuit dough (such as Pillsbury Grands Flaky Layers)
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked imitation crab meat, finely chopped
- 1 green onion, finely sliced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of salt and black pepper
- Oil for frying (canola or vegetable oil)
Instructions
- Step 1: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped crab meat, sliced green onion, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- Step 2: Flatten each biscuit gently with your fingers or the bottom of a glass until it is large enough to hold about a tablespoon of filling without tearing.
- Step 3: Place a spoonful of the crab mixture in the center of each flattened biscuit. Fold the edges up and pinch to seal, forming a small dumpling. Turn seam-side down and shape into a round ball.
- Step 4: Heat about 2 inches of oil in a deep pan or fryer to 350°F. Test by dropping a small piece of dough; it should sizzle and float.
- Step 5: Fry the crab rangoon bombs a few at a time for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Step 6: Remove with a slotted spoon and drain on paper towels. Serve warm with your choice of dipping sauce like sweet chili, soy-ginger glaze, or spicy sriracha mayo.
Tips & Variations
- Use Italian-style shredded cheese for added flavor instead of plain mozzarella.
- Make sure the cream cheese is well softened to easily mix the filling ingredients.
- Try substituting real crab meat if you prefer a more authentic taste.
- For a baked version, place the filled bombs on a baking sheet and bake at 375°F for 15–18 minutes until golden.
- Adding finely minced fresh ginger can add an extra zing to the filling.
Storage
Store leftover crab rangoon bombs in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 350°F oven for about 10 minutes or until warmed through to keep them crispy. Avoid microwaving as they can become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the filling a few hours in advance and keep it refrigerated until ready to assemble. Just bring it to room temperature for easier filling.
What dipping sauces go well with Crab Rangoon Bombs?
Sweet chili sauce, soy-ginger glaze, and spicy sriracha mayo are all excellent choices. You can also serve with a simple plum sauce or a tangy sweet and sour sauce for variety.
PrintCrab Rangoon Bombs Recipe
Crab Rangoon Bombs are a crispy, golden-fried appetizer featuring flaky biscuit dough filled with a creamy mixture of cream cheese, mozzarella, chopped imitation crab meat, and aromatic seasonings. Perfectly bite-sized and bursting with savory flavor, these delightful bombs are ideal for serving warm alongside your favorite dipping sauces like sweet chili or spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 12 crab rangoon bombs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Biscuit Dough
- 1 package of refrigerated biscuit dough (such as Pillsbury Grands Flaky Layers)
Filling
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked imitation crab meat, finely chopped
- 1 green onion, finely sliced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of salt
- Pinch of black pepper
For Frying
- Oil for frying (canola or vegetable oil, enough for about 2 inches deep)
Instructions
- Make the Creamy Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped imitation crab meat, finely sliced green onion, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until smooth and well combined. Taste and adjust seasonings if desired.
- Flatten the Biscuits: Take each biscuit and gently flatten it using your fingers or the bottom of a glass, expanding it enough to hold about a tablespoon of filling without becoming too thin and tearing.
- Fill & Seal the Bombs: Spoon approximately one tablespoon of the crab cream cheese mixture into the center of each flattened biscuit. Fold the edges up around the filling and pinch them together tightly, similar to forming a small dumpling. Turn the sealed side down and gently shape the biscuit into a round ball.
- Heat the Oil: Pour about 2 inches of canola or vegetable oil into a deep pan or fryer. Heat the oil to 350°F (175°C). You can check readiness with a thermometer or by dropping a small piece of dough: it should sizzle and float immediately.
- Fry the Bombs: Carefully add several crab rangoon bombs to the hot oil without overcrowding. Fry for 2 to 3 minutes on each side until the exterior is golden brown and crispy all over. Use a slotted spoon to remove them and drain on a paper towel-lined plate to remove excess oil.
- Serve Warm with Sauce: Serve these crispy crab rangoon bombs warm. They pair beautifully with dipping sauces like sweet chili sauce, soy-ginger glaze, or spicy sriracha mayo for an extra kick.
Notes
- Ensure the cream cheese is fully softened to make mixing the filling easier and smoother.
- Do not flatten biscuits too thin to prevent tearing while sealing the filling inside.
- Maintain the oil temperature at 350°F for even frying and crispy results.
- Use a neutral oil with a high smoke point such as canola or vegetable oil for deep frying.
- Leftovers can be reheated in the oven for best texture rather than the microwave to retain crispiness.
Keywords: Crab Rangoon, appetizer, fried snacks, cream cheese, imitation crab, biscuit dough, party food, finger food
