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Crispy Crab Rangoon Bombs

Delicious crispy crab rangoon bombs filled with imitation crab and cream cheese, perfect for snacks or appetizers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 8 oz Imitation crab meat
  • 1 tsp Garlic powder
  • 3 stalks Green onions, chopped
  • 1 large Egg
  • 1 tsp Worcestershire sauce
  • 1 Pepper, diced Pepper, diced
  • Salt to taste Salt, to taste
  • 8 oz Cream cheese
Dough
  • 1 can Biscuit dough, Refrigerated
  • Cooking spray or oil Cooking spray or oil For brushing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the imitation crab meat, garlic powder, chopped green onions, egg, Worcestershire sauce, diced pepper, and cream cheese. Mix until well blended.
  3. Open the biscuit dough and separate it into individual pieces.
  4. Flatten each biscuit piece into a round shape.
  5. Place a spoonful of the crab mixture in the center of each flattened biscuit.
  6. Fold the edges of the biscuit dough over the filling, pinching to seal it tightly.
Baking
  1. Place the crab rangoon bombs on a baking sheet lined with parchment paper and spray them lightly with cooking spray or brush with oil.
  2. Bake in the preheated oven for 15-20 minutes, or until golden brown.
  3. Remove from the oven, let cool slightly, and serve warm.

Notes

Drain any extra liquid from the crab to keep filling firm. Pinch dough seams tightly so no filling leaks. Use a little water on dough edges to help seal. Do not overfill each biscuit. For extra crisp, brush with a little oil before baking. For a richer taste, substitute with real crab meat.