Crispy Crab Rangoon Bombs
Delightful crispy bites with a creamy crab filling that are perfect for parties or family gatherings.
Ingredients
For the Filling
- 8 oz Cream Cheese Substitution: Use cottage cheese for a lighter option.
- 8 oz Imitation Crab Meat Substitution: Real crab meat can elevate the dish.
- 3 stalks Green Onions Substitution: Chives can be used instead.
- 1 tsp Garlic Powder Note: Fresh minced garlic can provide a stronger flavor.
- 1 tsp Worcestershire Sauce Substitution: Soy sauce can be an alternative.
- to taste Salt Note: Sea salt can be used for a refined taste.
- to taste Pepper
For the Bombs
- 1 can Refrigerated Biscuit Dough Substitution: Puff pastry for a flakier texture.
- 1 large Egg Substitution: Milk can serve as a vegan option.
- as needed Cooking Spray or Oil Note: Olive oil or butter can add flavor depth.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the cream cheese and imitation crab meat until smooth.
- Add in the green onions, garlic powder, Worcestershire sauce, salt, and pepper. Blend until combined.
- Cut the refrigerated biscuit dough into 3-inch squares.
- Place a generous spoonful of the crab mixture into the center of each square, then fold edges and pinch to seal.
- Arrange on a greased baking sheet and spray or brush tops with cooking spray or oil.
Cooking
- Bake for about 15 minutes, then flip them over for another 5 minutes until golden brown and crispy.
- Let cool for a few minutes before serving.
Notes
These can be made ahead and stored in the refrigerator before baking. Leftovers can be kept in an airtight container in the fridge for 2-3 days. Reheat in the oven to retain crispiness.