Short description

I’ve taken that classic creamy, cheesy crab Rangoon filling and wrapped it in buttery biscuit dough, then deep‑fried them into golden, crispy bombs. They’re bite‑sized flavor explosions perfect for parties or cozy nights in.

Crab Rangoon Bombs

Why You’ll Love This Recipe

I love how quick and hands‑on this recipe is—no fancy wrappers, no fuss. The golden, flaky biscuit exterior gives a buttery crunch that complements the gooey, savory filling. Plus, they’re incredibly fun to make and even more fun to eat!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 package refrigerated biscuit dough (I use flaky Pillsbury Grands, separated and flattened)
– 1 cup softened cream cheese
– ½ cup shredded mozzarella (or Italian‑style blend)
– ½ cup finely chopped imitation crab meat
– 1 green onion, finely sliced (optional but I love the freshness)
– 1 tsp garlic powder
– ½ tsp onion powder
– Pinch of salt and black pepper
– Neutral oil (canola or vegetable) for frying

directions

Make the Creamy Filling
I stir together the cream cheese, mozzarella, crab, green onion, garlic powder, onion powder, salt, and pepper until it’s silky smooth. I always sneak a taste—a little reward for the chef!
Flatten the Biscuits
I press each biscuit flat using my fingers or the bottom of a glass to make a disc that’s roomy enough for the filling.
Fill & Seal the Bombs
I spoon about 1 Tbsp of filling into each flattened biscuit, fold the edges up, pinch to seal like a dumpling, then shape it into a neat ball, seam‑side down.
Heat the Oil
I pour about 2 inches of oil into a pot and heat it to 350 °F. A bit of dough dropped in should sizzle and float.
Fry the Bombs
I carefully fry a few bombs at a time, cooking each for 2–3 minutes per side until they’re gloriously golden. Then I let them drain on paper towels.
Serve Warm
I love serving them hot, paired with sweet chili sauce, soy‑ginger glaze, or spicy sriracha mayo.

Servings and timing

Servings: about 12–14 bombs (assuming 8‑count biscuit can)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: around 20 minutes

Variations

Spicy: Add 1 tsp sriracha or a pinch of chili flakes to the filling.
Cheesy: Fold in an extra sprinkle of mozzarella or Parmesan.
Herby: Mix fresh cilantro or basil into the blend.
Baked version: Spray with oil and bake at 375 °F for 12–15 minutes until crispy.

storage/reheating

Make‑ahead: I assemble bombs ahead, refrigerate up to a few hours, then fry when ready.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350 °F for about 5–8 minutes until crispy again.
Freezer tip: Freeze unfried bombs on a baking sheet, then bag them. Fry from frozen, adding 1–2 minutes to cook time.

FAQs

What can I use instead of biscuit dough?

I sometimes use wonton wrappers or egg‑roll wrappers—just keep them covered while assembling so they don’t dry out.

Can I bake these instead of frying?

Definitely! Bake at 375 °F for about 12–15 minutes, flipping halfway. They won’t be as crisp as fried, but still delicious.

What dipping sauce goes best with these?

I love sweet‑chili sauce, sriracha mayo, spicy mustard, or even a soy‑ginger glaze. Classics like sweet‑and‑sour or aioli work too.

How do I stop them from bursting while frying?

Make sure seams are well‑sealed. I press firmly and heat oil to the right temperature so they puff up gently, not explode.

Can I add real crab instead of imitation?

Yes! Lump crab gives more flavor, though I often stick with finely chopped imitation crab for its texture and ease.

Conclusion

I adore these Crab Rangoon Bombs—they’re quick, customizable, and packed with flavor. Whether you’re serving them at a party or enjoying a snack night, they always impress. Get frying, and enjoy every crunchy, cheesy bite!