Description
These Irresistible Crispy Crab Rangoon Bombs are a perfect crowd-pleaser for any party. Featuring a creamy crab and cream cheese filling wrapped in flaky biscuit dough, these bite-sized treats offer a delightful combination of savory flavors and a crispy texture. You can choose to fry, bake, or air-fry them depending on your preference for a perfect appetizer every time.
Ingredients
Scale
Filling
- 8 oz Cream Cheese (Use cold for easier shaping)
- 8 oz Crab Meat (Fresh, canned, or imitation; drained thoroughly)
- 2 stalks Green Onions (Chopped; can substitute with chives)
- 1 tsp Garlic Powder (Or use fresh garlic in lesser quantity)
- 1 tbsp Soy Sauce (Tamari can be used for gluten-free)
- Salt, to taste
- Pepper, to taste
Dough
- 1 can Refrigerated Biscuit Dough (Alternatives: wonton wrappers or puff pastry)
Cooking
- Oil for Frying (Vegetable or canola oil for deep frying; or cooking spray for baking/air frying)
Instructions
- Preparation: Gather all ingredients and ensure the cream cheese is cold to facilitate easier shaping of the mixture later on.
- Make the Filling: In a mixing bowl, thoroughly combine the cream cheese, crab meat, chopped green onions, garlic powder, soy sauce, salt, and pepper. Mix until the filling is smooth and evenly blended.
- Prepare the Dough: Open the can of refrigerated biscuit dough. Flatten each biscuit piece to about ¼-inch thickness to allow for proper filling and sealing.
- Fill and Seal: Spoon approximately one tablespoon of the crab and cream cheese filling into the center of each flattened dough piece. Carefully pinch the edges together to seal the filling inside, forming a bomb shape.
- Choose Cooking Method and Cook: You have three options: fry the bombs in oil heated to 350°F for 2-3 minutes until golden and crispy; bake in a preheated oven at 400°F for 12-14 minutes until golden brown; or air-fry at 375°F for 8-10 minutes until crispy.
- Cool and Serve: After cooking, transfer the crab rangoon bombs to a paper towel-lined plate to drain excess oil and cool slightly. Serve warm as a delightful appetizer or party snack.
Notes
- Using cold cream cheese helps in shaping the filling more easily and prevents it from becoming too runny.
- Drain crab meat thoroughly to avoid soggy filling.
- Refrigerated biscuit dough is versatile; you can substitute with wonton wrappers or puff pastry according to preference.
- Adjust seasoning like salt and pepper to taste, considering soy sauce already contributes saltiness.
- Feel free to experiment with cooking methods based on available equipment and desired texture.
- Serve with sweet chili sauce or soy sauce for dipping to enhance flavor.
