Crab Rangoon Bombs Crispy Cheesy (Recipe for Printing)
This June, share crispy, cheesy crab-filled bites perfect for game nights and cozy get-togethers. Golden fried and creamy inside, these delightful bombs bring irresistible comfort. Save & click.
# What You Need:
→ Dough and Filling
01 -
1 package refrigerated biscuit dough
02 -
1 cup softened cream cheese
03 -
1/2 cup shredded mozzarella cheese
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1/2 cup cooked imitation crab meat, finely chopped
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1 green onion, finely 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 taste
→ Cooking Oil & Optional
09 -
Oil for frying (canola or vegetable oil preferred)
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Optional: Garlic butter for brushing after frying
# How to Make It:
01 -
In a mixing bowl, combine softened cream cheese, shredded mozzarella, chopped imitation crab, sliced green onion, garlic powder, onion powder, salt, and pepper. Mix until smooth.
02 -
Gently flatten each biscuit with fingers or the bottom of a glass to create a disc large enough to hold a spoonful of filling without tearing.
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Place approximately one tablespoon of filling in the center of each biscuit. Fold the edges upward, pinch to seal, then flip seam-side down. Shape into a round ball, ensuring not to overfill.
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Pour about 2 inches of oil into a deep pan or fryer. Heat to 350°F by testing with a thermometer or dropping a small piece of dough—it should sizzle and float.
05 -
Carefully add the assembled bombs to the hot oil in batches. Fry for 2–3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 -
Serve the crab rangoons warm, optionally brushing with garlic butter. Accompany with sweet chili sauce, soy-ginger glaze, or spicy sriracha mayo.
# Extra Tips:
01 -
For a baked version, brush the bombs with oil and bake at 375°F for 12–15 minutes until golden and crisp.
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Leftovers can be refrigerated and reheated in the oven or air fryer for best crispness.