Introduction
Crab Rangoon Bombs are a delightful twist on the classic Crab Rangoon appetizer, featuring a crispy exterior filled with a creamy, flavorful crab and cream cheese mixture. These bite-sized treats are perfect for parties, game nights, or any occasion where finger foods are a must. Combining the savory taste of crab with the crispy, golden dough, they truly explode with flavor in every bite. This recipe elevates traditional Crab Rangoon by creating a fun and portable snack that’s easy to prepare and even easier to enjoy.
Ingredients
For the Filling:
• 8 oz (225g) cream cheese, softened
• 1 cup lump crab meat (fresh, canned, or imitation)
• 1/4 cup green onions, finely chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon powdered sugar (optional, for a hint of sweetness)
For the Dough and Coating:
• 1 can (16 oz) refrigerated biscuit dough (or wonton wrappers as an alternative)
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• Vegetable oil, for frying
For Dipping Sauce (Optional):
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
Instructions
- Prepare the Filling: • In a medium bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and powdered sugar. Mix well until smooth and evenly incorporated.
- Prepare the Dough: • Separate the biscuit dough into individual pieces. Flatten each piece into a circle, about 4 inches in diameter. • If using wonton wrappers, lay them flat and lightly moisten the edges with water.
- Assemble the Bombs: • Place 1-2 tablespoons of the filling in the center of each dough circle or wrapper. • Carefully bring the edges together and pinch tightly to seal, forming a ball. Ensure no filling leaks out.
- Coat the Bombs: • In a shallow b