Crab Rangoon Bombs Crispy Cheesy

Crab Rangoon Bombs are a fun little snack that pack the crunchy, creamy goodness you expect from Crab Rangoon. These bite-sized pockets hold a tasty mix of cream cheese and crab inside. They're crispy on the outside and cheesy on the inside, making them a hit for sharing or just munching solo. They take the classic flavors you love and add a playful twist.

I whipped these up for a laid-back get-together and everyone loved them right away. Now, when I want to impress but keep it easy, this is what I make.

Gather Your Ingredients

• Biscuit dough from the refrigerated section: easy to use and gives a flaky, light crust
• Mozzarella cheese, shredded: for that melty, gooey goodness
• Softened cream cheese: makes the filling smooth and creamy
• Finely chopped cooked imitation crab: brings in that seafood taste; if you want, swap in fresh or frozen crab meat for a more natural touch
• Sliced green onions: add a fresh mild onion bite and some color
• Onion powder: adds a bit of mild sweetness
• Garlic powder: gives the filling a nice savory kick
• Salt and black pepper: just enough to bring out the flavors
• Vegetable or canola oil: for frying, sticks with high heat cooking and neutral taste
• Optional garlic butter: brush on after frying for a tasty, rich finish—totally worth it!

How to Make It

Get the Flavors Ready:

There’s no actual cooking of aromatics here but prepping the ingredients well helps spread out the flavors evenly.

Mix up the Cream Cheese Filling:

Put the cream cheese, mozzarella, chopped crab, and green onions into a bowl. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir until everything’s smooth and blended. Taste a bit so you can fix the seasoning before filling.

Press the Biscuit Dough:

Use your fingers or the bottom of a glass to gently flatten each biscuit. Make them bigger but keep them thick enough so they don’t tear while sealing.

Fill and Pinch the Bombs:

Put about a tablespoon of the crab mix in the center of each flattened biscuit. Pinch the edges tight to seal and form a little pouch. Flip it seam side down and roll gently to make a smooth ball. Don’t overfill to avoid them popping open when frying.

Heat the Oil:

Fill a deep pan or fryer with a couple of inches of oil. Heat it to 350°F. Test by dropping in a tiny bit of dough—if it bubbles and floats, you’re good to go.

Fry the Bombs:

Carefully add a few at a time without crowding. Fry for about two to three minutes on each side until they’re golden and crunchy. Use a slotted spoon to take them out and let them drip on paper towels.

Serve Warm with Dipping Sauce:

Enjoy them hot with your favorite sauce. Sweet chili sauce, spicy mayo, or a soy-ginger sauce work great. If you like, brush them with garlic butter after frying for extra yum.

Baking Option:

If you want to bake instead, lightly oil the bombs and bake on a lined tray at 375°F for 12 to 15 minutes until golden. They won’t be as crispy but still tasty.

I really love the cream cheese here. It gives that creamy texture that pairs so well with the crunchy shell. Some of my best memories are hanging with my kids in the kitchen, laughing while shaping each bomb. Those moments feel as good as eating them.

Flavor Boosters

Brush on some garlic butter after frying to add richness. Dipping sauces like sweet chili, spicy mayo, or soy-ginger glaze really kick up the flavor.

Serving Suggestions

These bombs go great with sweet chili sauce or spicy mayo, which cut through the creamy filling nicely. Serve with fresh sides like an Asian slaw or roasted veggies to complete the meal. They’re also perfect finger food for game nights and parties alongside other small bites.

Creative Twists

Try stirring in a pinch of cayenne or smoked paprika for a little heat in the fall. In warmer months, serve with a fresh cucumber salad and chilled sauces for a lighter feel. You can also swap mozzarella with shredded Monterey Jack cheese if you want a slightly different flavor.

This mix of crunchy shell and creamy cheesy filling makes an appetizer that’s a crowd favorite. It’s simple to make and fun to share.

Common Questions About This Recipe

→ Can I use real crab instead of imitation?

Yes, cooked lump crab meat is a great swap that adds a fresh, delicate texture. Just make sure it’s flaked and free of shells for the best taste.

→ What’s the best dipping sauce to serve with these bombs?

Sweet chili sauce is a go-to, but spicy mayo or teriyaki glaze are also tasty choices that go well with the crispy, creamy bites.

→ Can these be prepared ahead of time?

Definitely. You can fill and chill them for a few hours or freeze the uncooked bombs for later frying without losing flavor or texture.

→ Is baking instead of frying an option?

Yes, just brush them with oil and bake at 375°F for about 15 minutes. They’ll turn golden but won’t be quite as crunchy as fried ones.

→ How do I store leftovers?

Keep extras in the fridge and warm them up in the oven or air fryer to keep them crisp. Microwaving might make the outside soft.

→ What oil is best for frying?

Pick neutral oils with high smoke points like canola or vegetable oil for even frying and a nice crispy finish.