Crispy Crab Rangoon Bombs
Delicious and crispy Crab Rangoon Bombs filled with creamy crab mixture, perfect for dipping.
Equipment
- oven
- Air Fryer
- Mixing bowl
- baking sheet
- rolling pin
Ingredients
For the Filling
- 8 oz Cream Cheese Substitution: Cottage cheese for a lighter option.
- 8 oz Imitation Crab Meat Substitution: Fresh or frozen real crab meat for a gourmet upgrade.
- 2 tablespoon Green Onions Substitution: Chives for a similar taste.
- 1 teaspoon Garlic Powder Substitution: Fresh minced garlic for a stronger flavor.
- 1 tablespoon Worcestershire Sauce Substitution: Soy sauce for a tasty alternative.
- 1 teaspoon Salt Use sea salt for a refined taste.
- 1 teaspoon Black Pepper
For the Outer Layer
- 1 pkg Refrigerated Biscuit Dough Substitution: Puff pastry for flakier texture.
- 1 large Egg Substitution: Milk for a vegan option.
- cooking spray Cooking Spray or Oil Substitution: Olive oil or butter.
Instructions
Making the Bombs
- Preheat your oven to 375°F or set your air fryer to 350°F.
- Mix together cream cheese, imitation crab meat, green onions, garlic powder, Worcestershire sauce, salt, and black pepper in a bowl until smooth.
- Flatten the refrigerated biscuit dough into 4-inch disks.
- Spoon 1½ tablespoons of the crab mixture into the center of each disk.
- Fold the edges over the filling and pinch to seal tightly.
- Arrange the bombs seam-side down on a greased baking sheet.
- Brush the tops with a beaten egg for a shiny finish.
- Bake for 15-18 minutes or air fry for 10-12 minutes until golden brown.
- Cool slightly before serving and prepare to dip them in sweet chili sauce.
Nutrition
Serving: 1bombCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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