Here’s a clear, easy recipe for Crab Rangoon Bombs — crispy on the outside with a creamy crab filling inside.
Crab Rangoon Bombs
Ingredients
For the Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (imitation or real), chopped
- 2 green onions, finely sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon sugar (optional, for classic Rangoon flavor)
- Salt and pepper to taste
For the Bombs
- 1 can refrigerated biscuit dough or crescent dough
- Oil for frying
Optional Dipping Sauce
- Sweet chili sauce
- Or homemade: 1/4 cup rice vinegar + 1/4 cup sugar + 1 tablespoon ketchup, simmered until syrupy
Instructions
1. Make the Filling
- Mix cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, sugar, salt, and pepper.
- Stir until smooth and well combined.
2. Prepare the Dough
- Separate biscuits or crescent dough.
- Flatten each piece into a circle about 3–4 inches wide.
3. Fill and Seal
- Place about 1 tablespoon of crab filling in the center of each dough circle.
- Bring edges up and pinch tightly to seal, forming a ball.
- Make sure there are no gaps to prevent leaking during frying.
4. Fry
- Heat oil to 350°F (175°C).
- Fry bombs in batches for 2–4 minutes, turning often, until golden brown.
- Remove and drain on paper towels.
5. Serve
- Serve warm with sweet chili sauce or dipping sauce of choice.
Tips
- If you prefer baking: bake at 375°F (190°C) for 12–15 minutes.
- For extra crispiness, brush baked bombs with melted butter and broil 1–2 minutes.
- Using imitation crab gives the most “classic” Rangoon flavor, but real crab works well.
If you want, I can also give you a wonton-wrapper version that is lighter and more traditional to Crab Rangoon.
