Description
Delicious bite-sized crab rangoon bombs with a crispy exterior and creamy filling, perfect for any gathering.
Ingredients
Scale
- 8 oz Cream Cheese
- 8 oz Imitation Crab Meat
- 3 stalks Green Onions
- 1 tsp Garlic Powder
- 1 tsp Worcestershire Sauce
- Salt and Pepper to taste
- 1 tube Refrigerated Biscuit Dough
- 1 medium Egg
- Cooking Spray or Oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, imitation crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix until smooth.
- Roll out the biscuit dough on a clean surface and cut each biscuit into two rounds.
- Place a spoonful of the crab mixture in the center of each dough round.
- Fold the dough over the filling to create a pouch and seal the edges.
- Whisk the egg and brush it over the tops of the bombs.
- Arrange the bombs on a baking sheet and spray with cooking spray or drizzle with oil.
- Bake for 15-20 minutes or until golden brown and crispy.
Notes
Serve with sweet and sour sauce or ponzu for dipping. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: crab rangoon, appetizers, party food, crispy snacks, Asian cuisine