Crab Rangoon Bombs Crispy Cheesy (Print-Friendly Version)
This June, enjoy golden, cheesy crab bites perfect for casual hangouts and game nights. Crispy on the outside with a creamy center, these tasty bombs are pure comfort. Save and enjoy.
# Ingredients You’ll Need:
→ Dough and Filling
01 -
One pack of chilled biscuit dough
02 -
1 cup cream cheese, softened
03 -
1/2 cup mozzarella cheese shredded
04 -
1/2 cup finely chopped cooked crab meat substitute
05 -
One green onion, thinly sliced
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and black pepper to your liking
→ Cooking Oil & Optional
09 -
Oil for frying (vegetable or canola works great)
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Optional garlic butter to brush on after frying
# How to Make It:
01 -
Mix cream cheese, mozzarella, crab meat substitute, green onion, garlic and onion powder, salt, and pepper in a bowl until creamy.
02 -
Press each biscuit flat using your fingers or a glass base so it’s big enough to hold the filling without ripping.
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Put a tablespoon of the filling in the middle of each biscuit. Pull the edges up, pinch tight to close, then turn it seam-side down. Shape it into a ball but don't stuff too much.
04 -
Fill a deep pan or fryer with about 2 inches of oil. Warm it to 350°F by dropping a small bit of dough—if it bubbles and floats, you’re ready.
05 -
Gently place the filled dough balls in the hot oil in small batches. Fry them 2 to 3 minutes on each side until golden and crisp. Take them out with a slotted spoon and let drip on paper towels.
06 -
Enjoy these warm crab bombs, and if you want, brush them with garlic butter. They’re great with sweet chili sauce, soy-ginger glaze, or spicy sriracha mayo.
# Extra Suggestions:
01 -
If you want to bake instead, brush the bombs with oil and pop them in the oven at 375°F for about 12 to 15 minutes till they’re crispy and golden.
02 -
Keep leftovers in the fridge and reheat in the oven or air fryer to keep the crunch.