Name: Crab Rangoon Bombs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 8 ounces cream cheese, softened; 1 cup lump crab meat, drained and chopped; 1/4 cup green onions, finely chopped; 1 teaspoon garlic powder; 1 teaspoon Worcestershire sauce; 1/2 teaspoon soy sauce; Pre-made biscuit dough or wonton wrappers; Oil for frying (optional)

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Crab Rangoon Bombs are a deliciously creamy and savory snack that wraps all the classic flavors of crab rangoon into a golden, crispy bite. Perfect as a party appetizer or a fun twist for dinner, these little bombs pack a flavorful punch that’s hard to resist.

Crab Rangoon Bombs

Why You’ll Love This Recipe

I love how simple these Crab Rangoon Bombs are to make, and they come together with just a handful of ingredients. The creamy filling, packed with crab meat and hints of garlic and soy, hits all the right notes. Whether I’m hosting or just craving something indulgent, these always disappear fast. They’re also great for prepping ahead, and I can bake or fry them fresh when ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, softened
1 cup lump crab meat, drained and chopped
1/4 cup green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
Pre-made biscuit dough or wonton wrappers (optional, for wrapping)
Oil for frying (if frying instead of baking)

Directions

I start by mixing the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce in a medium bowl until everything is well combined.
If I’m using biscuit dough or wonton wrappers, I scoop about a tablespoon of the filling into the center of each piece. Then I pinch the edges to seal them tightly, forming a round bomb shape.
To bake, I preheat the oven to 375°F (190°C), place the bombs on a parchment-lined baking sheet, and bake for about 12–15 minutes or until golden brown.
If I’m frying, I heat oil in a deep pan to 350°F (175°C), and fry the bombs for 2–3 minutes or until crispy and golden.
I always let them cool slightly before serving—they come out hot!

Servings and timing

This recipe makes about 12 Crab Rangoon Bombs, depending on the size I roll. Prep takes around 15 minutes, and cooking (baking or frying) takes another 15 minutes. Altogether, I can have them ready to serve in about 30 minutes.

Variations

Sometimes I like to add a little sriracha or hot sauce to the filling for a spicy kick. If I want more crunch, I use wonton wrappers instead of biscuit dough. I’ve also swapped crab for chopped shrimp with great results. Fresh herbs like cilantro or parsley give a nice lift if I have them on hand.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. I avoid microwaving because it can make the outer shell soggy.

FAQs

How do I keep the bombs from bursting while cooking?

I make sure the edges are sealed well and avoid overfilling them. If frying, I ensure the oil isn’t too hot to prevent them from cooking too quickly and bursting.

Can I make these ahead of time?

Yes, I often prepare the bombs ahead, refrigerate them, and then bake or fry them right before serving. They also freeze well before cooking.

What kind of crab meat should I use?

I prefer using lump crab meat for the best texture and flavor, but imitation crab also works if that’s what I have available.

Can I bake instead of fry?

Absolutely. Baking is a bit lighter and still gives me a great golden finish, especially when I brush the tops with a little butter or oil.

What dips go well with Crab Rangoon Bombs?

I love serving them with sweet chili sauce, soy sauce, or even a simple garlic mayo. They’re flavorful on their own too, so dipping is totally optional.

Conclusion

Crab Rangoon Bombs are one of my favorite bite-sized snacks to whip up when I want something rich, creamy, and satisfying. With minimal ingredients and a quick cook time, they’re a reliable crowd-pleaser I keep coming back to. Whether baked or fried, they always deliver that crave-worthy crunch and creamy center I love.