Description
Crab Rangoon Bombs are a delightful twist on the classic Crab Rangoon appetizer, offering a fun and flavorful bite-sized treat. With their creamy crab filling and crispy exterior, these bombs are sure to be the star of any party or gathering.
Ingredients
- 8 ounce cream cheese
- 1 cup imitation crab meat, chopped
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (16 ounce) refrigerated biscuit dough
- 1 egg, beaten for egg wash
Instructions
1. Preheat your oven to 375°F.
2. In a bowl, mix together the softened cream cheese, chopped imitation crab meat, sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined.
3. Flatten each round of refrigerated biscuit dough into a small circle, then place a spoonful of the crab filling in the center.
4. Fold the dough around the filling, pinching the edges tightly to seal the Crab Rangoon Bombs. Place the sealed bombs seam-side down on a lined baking sheet.
5. Brush the tops of the Crab Rangoon Bombs with a beaten egg.
6. Bake for 12-15 minutes, or until they are golden brown.
7. Allow the Crab Rangoon Bombs to cool slightly, then serve them warm with your favorite dipping sauce.
Notes
These bombs can be made with whole wheat or gluten-free dough for a healthier option.
Consider using low-fat cream cheese to reduce calories and fat content.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg