Description
Crab Rangoon Bombs are golden-baked appetizers featuring a creamy crab and cream cheese filling wrapped in biscuit dough. They’re easy to make, packed with flavor, and perfect for parties or snacks.
Ingredients
Scale
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 8 oz cream cheese, softened
- 1/2 cup crab meat (fresh, canned, or imitation), finely chopped
- 2 green onions, finely sliced
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar (optional)
- 1 tube (16 oz) refrigerated biscuit dough
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame seeds (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix cream cheese, crab meat, garlic, green onions, soy sauce, Worcestershire sauce, and sugar (if using).
- Flatten each biscuit dough piece into a small circle.
- Add a spoonful of filling to each dough circle, fold and pinch edges to seal, forming a ball.
- Place seam-side down on the baking sheet.
- Brush each ball with melted butter mixed with garlic powder and sprinkle sesame seeds (if desired).
- Bake for 12–15 minutes, or until golden brown.
- Let cool slightly and serve with dipping sauces like sweet chili or soy sauce.
Notes
- Substitute crab meat with shrimp for a variation.
- Use low-fat cream cheese to reduce calories.
- Freeze unbaked bombs for later use and bake directly from frozen, adjusting the baking time slightly.