Crab Rangoon Bombs
Warm baked crab rangoon bombs filled with cream cheese, crab, green onions, garlic, and seasonings, served with sweet chili sauce.
Equipment
- baking sheet
- parchment paper
- mixing bowl
- spoon
- Pastry brush
- knife
- cutting board
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1 cup imitation crab or real crab meat finely chopped
- 0.25 cup green onions sliced
- 0.5 cup shredded mozzarella cheese optional
- 0.5 tsp garlic powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 0.25 tsp black pepper
- 1 can refrigerated biscuit dough or crescent dough
- 2 tbsp butter melted
- sesame seeds or parsley optional
- sweet chili sauce for serving
Instructions
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- Chop the crab meat into small pieces.
- Mix cream cheese, crab, green onions, mozzarella, garlic powder, soy sauce, Worcestershire sauce, and black pepper in a bowl.
- Chill the filling for 10–15 minutes if it feels too soft.
- Separate and flatten each piece of biscuit dough or crescent dough.
- Add a small spoonful of crab filling to the center of each dough piece.
- Pull the dough around the filling and pinch tightly to seal.
- Place each sealed bomb seam-side down on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with sesame seeds or parsley if desired.
- Bake for 13–17 minutes, or until the bombs are golden and cooked through.
- Let rest for 5 minutes before serving.
- Serve warm with sweet chili sauce.
Notes
Do not overfill the dough or the filling may leak out. Chop the crab finely so the filling mixes evenly and the bombs seal cleanly.