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Crab Rangoon Bombs Recipe

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★★★★★

4.9 from 134 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://amayaharis.com/crab-rangoon-bombs-recipe/