Crab Rangoon Bombs: Crispy, Cheesy Bites Filled with Crab and Cream Cheese Recipe
Introduction
Crab Rangoon Bombs are crispy, cheesy bites filled with crab and cream cheese, offering a delicious twist on a classic appetizer. Perfectly golden on the outside and creamy on the inside, these little bombs are ideal for parties or cozy nights at home.
Ingredients
- 1 package refrigerated biscuit dough (such as Pillsbury Grands Flaky Layers)
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked imitation crab meat, finely chopped
- 1 green onion, finely sliced (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of salt and black pepper
- Oil for frying (canola or vegetable oil)
- Optional: garlic butter for brushing after frying
Instructions
- Step 1: In a mixing bowl, combine the softened cream cheese, mozzarella, chopped crab, green onion, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Step 2: Flatten each biscuit gently with your fingers or the bottom of a glass, making sure it is large enough to hold a spoonful of filling without tearing. Lightly flour your hands or surface to prevent sticking.
- Step 3: Place about one tablespoon of the crab mixture in the center of each flattened biscuit. Fold the edges up and pinch together to seal, then turn seam-side down and shape into a round ball. Avoid overfilling to prevent bursting during frying.
- Step 4: Heat about 2 inches of oil in a deep pan or fryer to 350°F. You can test by dropping a small piece of dough in the oil; it should sizzle and float.
- Step 5: Fry the bombs carefully in batches, cooking for 2–3 minutes per side or until golden brown and crispy. Do not overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.
- Step 6: Serve the Crab Rangoon Bombs warm with your favorite dipping sauce, such as sweet chili sauce, soy-ginger glaze, or spicy sriracha mayo. Optional: brush with garlic butter for extra flavor.
Tips & Variations
- For a baked option, brush the bombs with oil and bake at 375°F for 12–15 minutes until golden, though frying gives a crispier texture.
- Substitute cooked lump crab meat for imitation crab to enhance flavor and texture, just ensure it is shell-free.
- Prepare the bombs ahead and refrigerate uncooked for a few hours or freeze and fry from frozen, adding a minute or two to cooking time.
- Serve with dipping sauces like sweet chili, spicy mayo, or teriyaki glaze to complement the flavors.
Storage
Store any leftover Crab Rangoon Bombs in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to maintain crispiness; avoid the microwave as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use real crab instead of imitation crab?
Absolutely! Just ensure the crab is cooked, flaked, and free of shells. Lump crab meat offers a nice texture but can be pricier and more delicate.
What’s the best dipping sauce for Crab Rangoon Bombs?
Sweet chili sauce is a classic favorite, but spicy mayo or teriyaki glaze also pair beautifully. Feel free to experiment with your preferred flavors.
PrintCrab Rangoon Bombs: Crispy, Cheesy Bites Filled with Crab and Cream Cheese Recipe
Crab Rangoon Bombs are crispy, cheesy bite-sized appetizers filled with a creamy mixture of crab, cream cheese, and mozzarella. This easy and fun recipe features buttery biscuit dough formed into golden, crunchy spheres perfect for parties, game nights, or cozy nights in. Enjoy them fried to perfection and served warm with your favorite dipping sauces like sweet chili or spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12–14 bombs 1x
- Category: Snacks & Appetizers
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Filling
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked imitation crab meat, finely chopped
- 1 green onion, finely sliced (optional but recommended)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of salt and black pepper to taste
For the Outer Shell
- 1 package refrigerated biscuit dough (such as Pillsbury Grands Flaky Layers)
For Frying
- Canola or vegetable oil for frying (about 2 inches deep)
Optional Topping
- Garlic butter, for brushing after frying
Instructions
- Make the Creamy Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, finely chopped crab meat, sliced green onion, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until smooth and well combined. Taste and adjust seasoning if needed.
- Flatten the Biscuits: Take each biscuit from the package and gently flatten it using your fingers or the bottom of a glass. The flattened dough should be large enough to hold about a tablespoon of filling without tearing. Lightly flour your hands or surface to prevent sticking.
- Fill and Seal the Bombs: Place about a tablespoon of the crab and cream cheese mixture in the center of each flattened biscuit. Fold the edges up around the filling and pinch tightly to seal, shaping the dough into a smooth, round ball with the seam side down. Avoid overfilling to prevent bursting during frying.
- Heat the Oil: Pour approximately 2 inches of canola or vegetable oil into a deep pan or fryer. Heat the oil to 350°F (175°C). Test the oil temperature by dropping a small piece of dough—if it sizzles and floats, it is ready.
- Fry the Bombs: Carefully lower a few Crab Rangoon Bombs at a time into the hot oil, being careful not to overcrowd the pan. Fry each side for 2–3 minutes or until golden brown and crispy all over. Use a slotted spoon to remove them and place on paper towel-lined plates to drain excess oil.
- Serve Warm with Sauce: Serve the hot Crab Rangoon Bombs immediately. They are excellent on their own or dipped in sweet chili sauce, soy-ginger glaze, spicy sriracha mayo, or your preferred dipping sauce. Optionally, brush with garlic butter for added flavor.
Notes
- You can bake the bombs instead of frying: brush them with oil and bake at 375°F (190°C) for 12–15 minutes until golden for a slightly less crispy but still tasty alternative.
- Store leftovers in the refrigerator and reheat in the oven or air fryer to preserve crispiness; avoid the microwave to prevent sogginess.
- Using real lump crab meat instead of imitation crab is possible—ensure it is cooked and shell-free for the best texture.
- These bombs can be prepped ahead and stored uncooked in the fridge for a few hours or frozen and fried directly from frozen, adding 1-2 minutes to cooking time.
- Serve with complementary dishes like Garlic Butter Chicken Drumsticks or Oven Roasted Broccoli and Carrots for a full meal.
Keywords: Crab Rangoon Bombs, Crab Rangoon recipe, appetizer, crispy snacks, cream cheese crab appetizer, bite-size appetizers, party food
