Crab Rangoon Bombs are a fun, delicious twist on traditional crab rangoons—usually deep-fried wontons filled with a creamy crab and cheese mixture. In “bomb” form, the filling is enclosed in dough (like biscuit dough or crescent rolls), then baked or fried into golden, gooey bites. Here’s how to make them:
🦀 Crab Rangoon Bombs Recipe
Ingredients:
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8 oz (225g) cream cheese, softened
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1 cup imitation crab meat (or real lump crab), finely chopped
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2 green onions, finely sliced
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1 tsp Worcestershire sauce
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1 tsp garlic powder
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1/2 tsp onion powder
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Salt & pepper to taste
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1 can refrigerated biscuit dough or crescent roll dough (8 pieces)
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Optional: 1/4 cup shredded mozzarella or cheddar for extra cheesy filling
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1 egg (for egg wash)
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Optional garnish: chopped green onion, sesame seeds
Instructions:
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Make the filling:
In a medium bowl, mix together cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and optional cheese. -
Prepare the dough:
Flatten each biscuit or crescent dough piece into a small circle (about 3–4 inches wide). Spoon about 1–1.5 tbsp of the filling into the center. -
Seal the bombs:
Bring the edges of the dough up and over the filling and pinch tightly to seal. Roll into a smooth ball and place seam-side down on the baking sheet. -
Brush with egg wash:
Beat the egg and brush the tops of each bomb to help them brown. Optionally, sprinkle with sesame seeds. -
Bake for 12–15 minutes, or until golden brown.
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Cool slightly and serve warm with sweet chili sauce, soy sauce, or spicy mayo for dipping.
🧑🍳 Tips:
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You can air fry them at 350°F (175°C) for 8–10 minutes if preferred.
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For extra crunch, brush with butter and sprinkle with panko crumbs before baking.
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Want a spicy version? Add a little sriracha to the filling.