Directions:
Step 1: Prepare the Filling
In a medium bowl, mix together the cream cheese, crab meat, green onions, garlic powder, soy sauce, salt, and pepper until well combined.
Set aside or refrigerate while preparing the dough.
Step 2: Assemble the Bombs
Preheat your oven to 375°F (if baking) or heat oil to 350°F (if frying).
Separate the biscuit dough and flatten each piece into a small circle using your hands or a rolling pin.
Place about 1 tablespoon of the crab mixture into the center of each circle.
Fold the dough around the filling, pinching the edges to seal completely and form a ball.
Step 3: Coat and Cook
For Frying:
Roll the sealed balls in beaten egg, then coat with panko breadcrumbs (optional).
Fry the bombs in small batches for 2-3 minutes, or until golden brown. Remove and place on a paper towel-lined plate.
For Baking:
Brush the tops of the bombs with beaten egg and, if desired, sprinkle with breadcrumbs for crunch.
Bake for 15-18 minutes, or until golden brown.
For Air Frying:
Brush the bombs with egg wash and sprinkle with breadcrumbs (if desired).
Air fry at 375°F for 10-12 minutes, or until crispy and golden.
Step 4: Serve
Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Pro Tip: To save time, prepare the filling in advance and store it in the fridge until ready to assemble.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Calories: ~180 (per bomb, depending on size and cooking method) | Servings: 8 bombs
Crab Rangoon Bombs (Page 2 ) | May 18, 2025
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