Crab Rangoon Bombs
Crispy, creamy, and packed with flavor! These bite-sized Crab Rangoon Bombs are perfect as an appetizer or snack.
Equipment
- Mixing bowl
- Deep Fryer or Oven
- Baking Sheet (for baked option)
Ingredients
Filling
- 8 oz cream cheese softened
- 1/2 cup crab meat fresh, canned, or imitation
- 1 tbsp soy sauce
- 1 tbsp green onions chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
Wrapping
- 1 package refrigerated biscuit dough or wonton wrappers
- 1 egg for egg wash
- 1/2 cup panko breadcrumbs optional, for extra crunch
- oil for frying vegetable or peanut oil
Dipping Sauce
- sweet chili sauce or soy sauce for serving
Instructions
- In a mixing bowl, combine cream cheese, crab meat, soy sauce, green onions, garlic powder, and onion powder. Mix until smooth and creamy.
- Roll out each piece of biscuit dough or wonton wrapper into a small circle.
- Place a spoonful of the crab filling in the center. Fold the edges up and pinch to seal tightly (like a dumpling).
- Brush with egg wash and roll in panko breadcrumbs for extra crispiness.
- For deep-frying: Heat oil to 350°F (175°C) and fry in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- For baking: Preheat oven to 375°F (190°C). Place bombs on a lined baking sheet and bake for 15-18 minutes until golden brown.
Notes
For a healthier option, bake instead of frying. To make extra crispy, coat in panko breadcrumbs before cooking.