Description

Crab Rangoon Bombs are a fun twist on the classic appetizer, featuring creamy, cheesy crab filling wrapped in flaky biscuit dough and deep-fried to golden perfection. Ideal for parties or cozy nights in.

Ingredients

1 package refrigerated biscuit dough (e.g., 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)

1 tsp garlic powder

½ tsp onion powder

Pinch of salt and black pepper

Neutral oil (canola or vegetable) for frying

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Instructions

In a bowl, mix cream cheese, mozzarella, crab meat, green onion, garlic powder, onion powder, salt, and pepper until smooth.
Flatten each biscuit into a disc using your fingers or the bottom of a glass.
Place 1 tablespoon of filling in the center of each biscuit, fold up the edges, and pinch to seal into a ball, seam-side down.
Heat about 2 inches of oil in a pot to 350°F.
Fry a few bombs at a time for 2–3 minutes per side until golden brown.
Drain on paper towels and serve warm with your favorite dipping sauce.

Notes

Try adding sriracha or chili flakes for a spicy kick.
Use extra mozzarella or Parmesan for a cheesier filling.
Mix in fresh herbs like cilantro or basil for added flavor.
For a baked version, spray with oil and bake at 375°F for 12–15 minutes.
Freeze unfried bombs and cook directly from frozen with slightly longer fry time.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian-American

Nutrition

Serving Size: 1 bomb
Calories: 130
Sugar: 1g
Sodium: 250mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 3g
Cholesterol: 15mg