Lu-Ann Simon January 16, 2026

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Crab Rangoon Bombs

Name: Crab Rangoon Bombs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 package of refrigerated biscuit dough; 1 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/2 cup cooked imitation crab meat, finely chopped; 1 green onion, finely sliced; 1 tsp garlic powder; 1/2 tsp onion powder; A pinch of salt; A pinch of black pepper; Oil for frying; Optional topping: garlic butter

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There is nothing quite like the warm, crackling sound of a freshly fried Crab Rangoon Bomb as guests gather around the kitchen island, the steam curling up fragrant with garlic and salty crab, the exterior golden and crisp, the inside luxuriously creamy. These little pockets of comfort feel celebratory and approachable at once, perfect for game day, a casual dinner party, or a cozy night in. If you want to pair them with another special crab dish on a night when you want both sparkle and comfort, consider exploring a rich, contrasting option like a decadent crab brulee recipe for a plated seafood course that plays off the bombs wonderfully.

Reasons to Love Crab Rangoon Bombs

Crab Rangoon Bombs hit a wonderful balance of textures and flavors that makes them instantly addictive. The biscuit dough crisps to a golden shell that gives way to a warm, creamy filling where tangy cream cheese meets sweet, flaky imitation crab and melty mozzarella. They deliver familiar comfort with a playful twist that feels both nostalgic and exciting.

What makes these perfect for gathering and snacking

Bite friendly, easy to hold, and shareable
Fast to assemble, great for making ahead and frying when guests arrive
Mild, kid friendly flavors that please adventurous palates too

Beyond convenience, they are endlessly adaptable. A dash of garlic and green onion brightens the center, while optional garlic butter or your favorite dipping sauce adds a glossy, savory finish. Serve them as an appetizer at a festive gathering, or toss them into a casual buffet for a dish that disappears quickly and invites second helpings.

Ingredients and Key Notes

A few simple ingredients work together to build the creamy, savory interior and the crisp exterior. The biscuit dough acts as a pillowy, flaky wrapper that crisps in hot oil, while the cream cheese creates the rich, silky base that binds the crab and mozzarella. If you want to vary the filling, see the Variations and Swaps section below for safe swaps and extra flavor ideas.

Ingredients

1 package of refrigerated biscuit dough
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup cooked imitation crab meat, finely chopped
1 green onion, finely sliced
1 tsp garlic powder
1/2 tsp onion powder
A pinch of salt
A pinch of black pepper
Oil for frying
Optional topping: garlic butter

Notes

Use room temperature cream cheese for easy mixing and a silky filling.
Refrigerated biscuit dough keeps assembly quick, and most brands make 8 to 12 biscuits per package, which determines your final yield.
“Imitation crab” is a great, affordable choice here, and it mimics the sweet, flaky texture of fresh crab without extra prep.
Garlic butter is optional, but brushing it on warm bombs adds a glossy sheen and extra savory aroma.

How to Cook Crab Rangoon Bombs

In a mixing bowl, combine softened cream cheese, mozzarella, chopped crab, green onions, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and cohesive, the cheeses blending into a soft, pale filling that smells faintly of garlic and green onion.
Flatten each biscuit with your fingers or the bottom of a glass until it forms a 3 inch round, thin enough to fold but still sturdy. The dough should feel cool and slightly tacky, easy to shape without tearing.
Scoop about a tablespoon of crab mixture into the center of each flattened biscuit. You should see the creamy filling mound slightly, studded with flecks of green onion.
Fold the edges up and pinch them closed, then flip seam-side down. Make sure each parcel is sealed well, so the filling stays inside while frying, and the seam faces the oil for a smooth golden top.
Heat 2 inches of oil in a deep pan to 350°F, using a thermometer for accuracy. The oil should shimmer but not smoke, and when a small scrap of dough sizzles immediately, you are ready.
Carefully fry the bombs for 2 to 3 minutes per side until golden brown and crispy, using a slotted spoon to turn them gently. You will hear a lively sizzle and see the surface bubble into an even, deep gold; the scent of toasted dough and garlic will float up.
Drain on paper towels, letting them rest for a minute to set the filling and cool enough to handle, while the interior remains molten and creamy.
Serve warm, optionally with sweet chili sauce, soy-based dip, or a bright citrus-yaioli for contrast. The bombs are best when eaten right away, their exterior still crisp and the inside oozy, punctuated by the sweet crab and savory cheeses.

Prep ~20 minutes, Cook ~10 minutes, Total ~30 minutes, Servings ~8 bombs, Kcal ~300 per serving

Make-Ahead and Prep Tips

If you want to lighten the work on party day, several steps can be done ahead. Prepare the crab filling up to 24 hours in advance and keep it chilled in an airtight container. This allows the flavors to meld, and chilled filling is easier to spoon into dough without becoming overly soft. You can also flatten the biscuits and fill them, arranging the sealed bombs on a parchment-lined baking sheet, then cover and refrigerate for up to 4 hours before frying.

For longer prep, freeze the assembled, uncooked bombs in a single layer on a tray until solid, then transfer them to a labeled freezer bag for up to one month. When you are ready to serve, cook directly from frozen with an extra minute or two in the oil, keeping a close eye on the color, or thaw in the refrigerator for a few hours then fry as instructed. Bringing the oil back to 350°F before frying ensures an even, crispy exterior and a properly heated center.

Storing and Reheating

Leftovers will keep well if stored properly. Refrigerate cooled bombs in a single layer or separated by parchment in an airtight container for up to 3 days. For longer storage, freeze them in a labeled freezer-safe container for up to one month, best if initially flash frozen on a tray.

To reheat from the fridge, preheat your oven to 375°F and bake on a wire rack over a baking sheet for 8 to 10 minutes, turning once, until the exterior crisps and the filling warms through. To reheat from frozen, add 5 to 7 minutes to the baking time and cover lightly with foil if they brown too quickly. Avoid microwaving, as it will soften the crust; instead choose the oven or a toaster oven to restore the crunch. A freshness cue to watch for is the aroma, the bombs should smell of warm dough, garlic, and crab; any sour or off odors mean discard.

What Goes Well with Crab Rangoon Bombs

These bombs play nicely with bright, crisp, and slightly acidic sides that cut through the richness

Sweet chili sauce or a citrus soy dipping sauce for a bright contrast
Crisp cucumber and carrot ribbons tossed in rice vinegar for a refreshing crunch
A simple mixed green salad with lemon vinaigrette to refresh the palate
Steamed edamame sprinkled with coarse salt for a warm, salty side
Pickled ginger and sliced radishes for a sharp, palate-cleansing bite
As another plated idea that contrasts textures beautifully, you might serve a small portion alongside a creamy seafood dish like a crab brulee recipe for a dinner that pairs crunch and custard like a chef’s tasting plate.

Variations and Swaps

Offer guests different flavor paths with these easy twists

Spicy Sriracha Kick — Fold in 1 to 2 teaspoons of Sriracha or chili-garlic sauce to the filling for heat that pairs well with the sweet crab. Keep the rest of the seasoning simple so the spice remains the star.
Cheesy Herb — Swap half the mozzarella for grated Parmesan, and stir in a teaspoon of finely chopped fresh parsley and chives for a herby, nutty lift.
Veggie Boost — Add finely diced red bell pepper and a tablespoon of corn kernels to the filling for texture and color, sautéing them briefly if you prefer them softer.
Air Fryer Friendly — Lightly brush the assembled bombs with oil and cook in an air fryer at 360°F for 8 to 10 minutes, flipping halfway, for a lower-oil option that still gets crisp.
Lemon-Scallion Brightness — Add a teaspoon of lemon zest and an extra tablespoon of thinly sliced scallion for a fresh, citrusy flavor that cuts through the richness.
International Twist — Stir a teaspoon of Thai curry paste into the cream cheese base for an aromatic, slightly spicy variation that pairs beautifully with sweet chili dipping sauce.
Gluten-Free Option — Use store-bought gluten-free biscuit dough or shortcrust pastry to accommodate dietary needs, watching baking and frying times closely as they may differ.

All variations avoid alcohol and pork, and you can always swap turkey bacon where a recipe might call for bacon as a topping or side, for a lighter, leaner touch.

Pro Tips for Best Results

Heat the oil to an accurate 350°F and use a thermometer, the right temp gives a crisp exterior without absorbing excess oil.
Do not overfill the biscuits, a tablespoon of filling prevents seepage and ensures a neatly sealed bomb.
Space bombs well when frying, avoid overcrowding the pan which drops the oil temperature and leads to soggy exteriors.
Let fried bombs rest briefly on a rack after draining so the filling settles, the crust stays crisp, and you reduce the risk of burns.
If air frying, brush with oil for the best browning, and do not stack, cook in batches so each bomb gets even heat.
For consistent browning, flip bombs only once when frying, and aim for a deep golden color that signals a fully cooked interior.

Frequently Asked Questions

What kind of crab should I use, real or imitation?
Imitation crab works wonderfully here, it is sweet, flakes nicely, and keeps costs down while still delivering that familiar crab flavor. If you prefer real crab, use cooked lump crab meat, drain it well, and fold it gently into the filling to keep those flaky pieces intact.

Can I bake these instead of frying?
Yes, you can bake them for a lighter result. Brush the assembled bombs with oil or melted butter, place on a parchment lined sheet, and bake at 400°F for 12 to 15 minutes until golden and puffed, flipping once if needed for even color.

How do I prevent the filling from leaking while frying?
Work with chilled or at least cool filling, and flatten biscuits evenly but not too thin. Pinch seams tightly and press the edges with your fingers or a fork for extra security. If you have time, refrigerate assembled bombs for 15 to 30 minutes before frying to help the dough set.

Is there a way to make them ahead for a party?
Yes, assemble the bombs and freeze them on a tray until solid, then store in a freezer bag. Fry from frozen, adding a minute or two to the cooking time, keeping a close eye on browning so they do not overcook.

What dipping sauces pair best with Crab Rangoon Bombs?
Sweet chili sauce, a soy-citrus dip, or a garlic-yogurt aioli are all excellent choices that bring balance to the creamy filling. For a bright counterpoint, a lemony vinaigrette or quick pickled cucumbers on the side also refresh the palate.

How many bombs does one package of biscuit dough usually make?
Most standard packages yield 8 to 12 biscuits depending on brand and size, so expect roughly the same number of bombs if you use a full package. Adjust filling amounts proportionally if you need to stretch to more servings.

Final Thoughts

Crab Rangoon Bombs are small parcels of joy that bring warmth, crunch, and creamy savory comfort to any table. They are forgiving in the kitchen, friendly to make in batches, and endlessly adaptable to tastes and occasions. Whether you keep them simple and classic or try a spicy or citrus twist, these bombs will reliably disappear fast at the first pass, leaving behind happy, satisfied guests and the warm memory of a perfect, golden bite. Give them a try this weekend, and enjoy the way fresh, fragrant filling meets a crisp, buttery shell.