Description
Golden, crispy on the outside and creamy on the inside, these Crab Rangoon Bombs are bite-sized bursts of rich flavor—perfect for parties or satisfying snack cravings.
Ingredients
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8 oz cream cheese, softened
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½ cup crab meat (fresh, canned, or imitation), chopped
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2 green onions, finely sliced
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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Salt and pepper, to taste
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1 pack refrigerated biscuit dough (8 pieces)
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Oil, for frying
Instructions
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In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined.
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Flatten each biscuit round slightly and place a spoonful of filling in the center.
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Pinch the edges to seal and roll into balls.
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Heat oil in a deep skillet or fryer to 350°F (175°C).
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Fry the bombs in batches for 3–4 minutes or until golden brown.
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Drain on paper towels and serve warm with sweet chili or soy dipping sauce.
Notes
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Bake instead of fry at 375°F (190°C) for 12–15 minutes for a lighter option.
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You can make the filling a day ahead and refrigerate.
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Add a dash of Sriracha to the mix for heat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210kal
- Sugar: 2g
- Sodium: 340mg
- Fat: 14 g
- Saturated Fat: 6g
- Carbohydrates: 17g
- Protein: 5g