Crab Rangoon Bombs

 Crab Rangoon Bombs

 Description: These Crab Rangoon Bombs are crispy on the outside and  creamy on the inside, filled with a delicious mix of crab meat, cream  cheese, and seasonings. Perfect as an appetizer or party snack, they pack all the flavors of classic Crab Rangoon in a fun, bite-sized form!

 Ingredients:

For the Filling:

8 oz cream cheese, softened
1 cup cooked crab meat (or imitation crab), finely chopped
2 green onions, thinly sliced
1 tsp garlic powder
1 tsp soy sauce
1/4 tsp salt
1/4 tsp black pepper
For the Bombs:

1 can (16.3 oz) refrigerated biscuit dough
1 egg, beaten (for egg wash)
1/2 cup panko breadcrumbs (optional, for extra crunch)
Cooking oil (for frying, or use an air fryer)
For Dipping:

Sweet chili sauce or soy sauce

 Directions:

Step 1: Prepare the Filling
In a medium bowl, mix together the cream cheese, crab meat, green onions, garlic powder, soy sauce, salt, and pepper until well combined.
Set aside or refrigerate while preparing the dough.
Step 2: Assemble the Bombs
Preheat your oven to 375°F (if baking) or heat oil to 350°F (if frying).
Separate the biscuit dough and flatten each piece into a small circle using your hands or a rolling pin.
Place about 1 tablespoon of the crab mixture into the center of each circle.
Fold the dough around the filling, pinching the edges to seal completely and form a ball.
Step 3: Coat and Cook
For Frying:

Roll the sealed balls in beaten egg, then coat with panko breadcrumbs (optional).
Fry the bombs in small batches for 2-3 minutes, or until golden brown. Remove and place on a paper towel-lined plate.
For Baking:

Brush the tops of the bombs with beaten egg and, if desired, sprinkle with breadcrumbs for crunch.
Bake for 15-18 minutes, or until golden brown.
For Air Frying:

Brush the bombs with egg wash and sprinkle with breadcrumbs (if desired).
Air fry at 375°F for 10-12 minutes, or until crispy and golden.
Step 4: Serve
Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
 Pro Tip: To save time, prepare the filling in advance and store it in the fridge until ready to assemble.

 Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
 Calories: ~180 (per bomb, depending on size and cooking method) | Servings: 8 bombs