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Crab Rangoon Bombs: Irresistible Appetizer Recipe!

Crab Rangoon Bombs | Crispy, Creamy & Packed with Flavor
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Crab Rangoon Bombs are delicious bite-sized appetizers filled with cream cheese and imitation crab meat, perfect for parties or gatherings.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup imitation crab meat, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste
  • 1 can (16 oz) refrigerated biscuit dough
  • 1 egg, beaten (for egg wash)
  • Cooking spray or oil (for baking or air frying)
  • Optional for garnish: Sweet chili sauce (for dipping), Additional sliced green onions

Instructions

  1. Preheat oven or air fryer: Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C).
  2. Make filling: In a bowl, mix cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined and smooth.
  3. Prepare dough: Separate biscuit dough into 8 rounds. Flatten each into a 4-inch disk using your hands or a rolling pin.
  4. Add filling: Spoon about 1 ½ tablespoons of the crab mixture into the center of each biscuit round.
  5. Seal bombs: Fold the dough up over the filling and pinch edges tightly to form sealed balls.
  6. Arrange: Place the dough balls seam-side down on a greased or parchment-lined baking sheet or air fryer basket.
  7. Egg wash: Brush each with the beaten egg to help them bake up golden and glossy.
  8. Bake or air fry: Bake for 15–18 minutes, or air fry for 10–12 minutes, until golden brown and fully cooked.
  9. Serve: Let cool slightly before serving. Enjoy with sweet chili sauce and a sprinkle of green onions if desired.

Notes

  • For a spicier version, add some crushed red pepper flakes to the filling.
  • Leftovers can be stored in the refrigerator for up to 2 days.
  • These can be made ahead of time and frozen before baking.

Nutrition

Find it online: https://www.spiritsdrink.com/crab-rangoon-bombs-appetizer-recipe/