Crab Rangoon Savory Bombs (Print View)
Creamy crab filling in crisp biscuit dough, finished with sweet chili and green onion garnish.
# What You'll Need:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1 cup imitation crab meat, finely chopped
03 -
2 green onions, thinly sliced
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Worcestershire sauce
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Dough and Assembly
08 -
1 can (16 ounces) refrigerated biscuit dough
09 -
1 egg, beaten
10 -
Cooking spray or neutral oil
→ Garnish (optional)
11 -
Sweet chili sauce, for dipping
12 -
Additional green onions, thinly sliced
# Directions:
01 -
Preheat oven to 375°F or air fryer to 350°F.
02 -
In a medium mixing bowl, thoroughly combine softened cream cheese, finely chopped imitation crab meat, sliced green onions, garlic powder, Worcestershire sauce, salt, and black pepper until the mixture is smooth and evenly incorporated.
03 -
Separate the refrigerated biscuit dough into 8 individual rounds. Flatten each piece into a 4-inch disk using your hands or a rolling pin.
04 -
Place approximately 1 1/2 tablespoons of crab filling into the center of each dough disk.
05 -
Fold the edges of the dough up around the filling and pinch firmly to seal, shaping into tight balls.
06 -
Place the dough balls seam-side down on a greased or parchment-lined baking sheet or air fryer basket.
07 -
Brush each dough ball with the beaten egg to promote a golden, glossy finish during baking.
08 -
Bake in the preheated oven for 15–18 minutes or air fry for 10–12 minutes, until golden brown and cooked through.
09 -
Allow to cool slightly before serving. Enjoy with sweet chili sauce and a scattering of sliced green onions if preferred.
# Notes:
01 -
Ensure the edges of each dough ball are pinched tightly to prevent filling from leaking during baking or air frying.