Crab Rangoon Bombs are a delicious, bite-sized twist on the classic Crab Rangoon appetizer. These “bombs” typically involve wrapping a creamy crab filling in dough (like biscuit dough or wonton wrappers), then baking or frying them until golden and crispy. Here’s a simple and tasty recipe you can try at home:
🦀 Crab Rangoon Bombs Recipe
Ingredients:
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1 cup lump crab meat (or imitation crab, chopped)
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4 oz cream cheese, softened
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1 tablespoon mayonnaise (optional for extra creaminess)
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1 clove garlic, minced
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2 green onions, finely sliced
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1 teaspoon Worcestershire sauce
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1/2 teaspoon soy sauce
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1/4 teaspoon ground ginger
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Salt and pepper to taste
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1 can refrigerated biscuit dough (or crescent roll dough or wonton wrappers)
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Optional: sweet chili sauce for dipping
Instructions:
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Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Make the Filling:
In a bowl, combine cream cheese, crab meat, garlic, green onions, Worcestershire sauce, soy sauce, ginger, and a pinch of salt and pepper. Mix until fully combined and smooth. -
Assemble the Bombs:
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If using biscuit dough: Separate biscuits and flatten each into a 3- to 4-inch circle.
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Place about 1 tablespoon of filling in the center.
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Carefully gather the edges and pinch to seal, forming a ball.
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Place seam-side down on the baking sheet.
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Bake:
Bake for 12–15 minutes, or until golden brown and puffed. -
(Optional) Brush with Butter:
For extra flavor, brush the tops with melted butter mixed with a pinch of garlic powder or sesame seeds after baking. -
Serve:
Let cool slightly and serve with sweet chili sauce, soy sauce, or spicy mustard for dipping.
