Description: These Crab Rangoon Bombs are a fun and delicious twist on the classic crab rangoon appetizer. Flaky biscuit dough encases a creamy, savory crab filling, making them perfect for parties, snacks, or a unique appetizer. They’re easy to make, satisfyingly poppable, and guaranteed to be a hit with everyone!
Ingredients:
- 1/2 lb imitation crab meat or real crab meat, finely chopped
- 8 oz cream cheese, softened
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands!)
- 1 tablespoon melted butter
- 1/4 teaspoon sesame seeds (optional)
- Cooking spray or oil for greasing
- Optional Dipping Sauce: Sweet chili sauce, soy sauce, or a homemade cream cheese dip
Preparation:
Step 1: Preheat Oven Preheat your oven to 375°F (190°C). This ensures that the biscuits cook evenly and rise properly. Lightly grease a muffin tin or baking sheet with cooking spray or oil. If using a muffin tin, this prevents the bombs from sticking and makes them easier to remove. If using a baking sheet, it helps prevent them from burning on the bottom.
Step 2: Make the Filling In a medium bowl, combine the chopped crab meat, softened cream cheese, green onions, garlic powder, Worcestershire sauce, salt, and black pepper. The cream cheese should be properly softened to avoid lumps in the mixture. The Worcestershire sauce adds a depth of savory flavor that complements the sweetness of the crab. Mix until smooth and well blended, ensuring that all ingredients are evenly distributed. This is crucial for achieving a consistent flavor in every bite.
Step 3: Prepare the Dough Separate the biscuit dough into individual biscuits. On a lightly floured surface (or between two sheets of parchment paper), flatten each biscuit into a circle about 3–4 inches wide. The goal is to create a thin, even circle that’s large enough to hold the filling. You can use a rolling pin or your fingers to flatten the dough. Be careful not to make the dough too thin, or it might tear when you try to seal the bombs.
Step 4: Assemble the Bombs Place a generous spoonful (about 1-2 tablespoons) of the crab mixture in the center of each flattened biscuit. Be careful not to overfill the biscuits, as this can make them difficult to seal. Carefully bring the edges up and pinch together to seal, forming a ball. Ensure the seal is tight to prevent the filling from leaking out during baking. Place seam side down into the prepared muffin tin or on the baking sheet. This helps the bombs maintain their shape while baking.
Step 5: Bake Brush the tops with melted butter. This gives the bombs a beautiful golden-brown color and adds a rich, buttery flavor. Sprinkle with sesame seeds if desired. Sesame seeds add a subtle nutty flavor and a touch of visual appeal. Bake for 12–15 minutes or until golden brown and puffed. Keep an eye on the bombs while they’re baking, as baking times can vary depending on your oven. The biscuits should be fully cooked and the filling should be heated through.
Step 6: Cool and Serve Allow to cool for a few minutes in the muffin tin or on the baking sheet before serving. This allows the filling to set slightly, making the bombs easier to handle. Serve warm, optionally with a dipping sauce like sweet chili or soy sauce. Dipping sauces add an extra layer of flavor and can complement the savory filling perfectly.
Why You Will Love This Recipe
These Crab Rangoon Bombs are incredibly addictive! They are the perfect combination of creamy, savory filling and flaky, buttery biscuit dough. They are also extremely easy to make, requiring minimal effort and ingredients. These bombs are great for parties, appetizers, or even a fun snack for the family. The customizable nature of the recipe allows you to adjust the filling to your taste preferences, whether you prefer more crab meat, extra green onions, or a spicier kick. They are a guaranteed crowd-pleaser and offer a unique, delicious twist on a classic appetizer. The portability and ease of eating make them ideal for gatherings and events. Plus, they can be prepared ahead of time and baked just before serving, making them a convenient option for busy hosts.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm as an appetizer or snack.
- Pair with a dipping sauce such as sweet chili sauce, soy sauce, or a homemade cream cheese dip.
- Arrange on a platter for parties and gatherings.
- Serve alongside other Asian-inspired dishes.
- Garnish with extra green onions or sesame seeds for added visual appeal.
- Consider serving with a side of steamed edamame or a small salad.
- They are also great as a side dish with soup or a light meal.
- For a more substantial meal, serve with rice and vegetables.
- They can also be used as a fun and creative addition to a buffet.
Tips:
- Ensure the cream cheese is fully softened for a smooth filling.
- Don’t overfill the biscuits, as this can make them difficult to seal.
- Make sure to seal the edges tightly to prevent the filling from leaking out.
- Bake until golden brown and puffed for the best texture.
- If using a baking sheet, line it with parchment paper for easy cleanup.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- You can substitute real crab meat for imitation crab meat for a more authentic flavor.
- Experiment with different dipping sauces to find your favorite pairing.
- Store leftovers in an airtight container in the refrigerator and reheat before serving.
- For a crispy bottom, consider using a dark-colored muffin tin.
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
Calories: Approximately 190 kcal per bomb
Protein: Approximately 5g per bomb
Sodium: Approximately 300mg per bomb
(Values can vary, use online tools for specific brands and ingredient amounts for more precise macros)
Conclusion:
Crab Rangoon Bombs are a delightful and easy-to-make appetizer that’s perfect for any occasion. Their unique combination of creamy, savory filling and flaky biscuit dough makes them a crowd-pleaser every time. Whether you’re hosting a party, looking for a fun snack, or simply craving a delicious treat, these bombs are sure to satisfy. So, gather your ingredients, follow the simple steps, and get ready to enjoy a burst of flavor in every bite! This recipe is a testament to how simple ingredients can come together to create something truly special and memorable. Enjoy the process, and most importantly, enjoy the delicious results!
Questions and Answers:
Q1: Can I use real crab meat instead of imitation crab meat?
A: Absolutely! Real crab meat will definitely elevate the flavor of the Crab Rangoon Bombs. Just be sure to finely chop it and remove any shells. Using real crab meat will give the bombs a richer, more authentic taste.
Q2: What can I do if I don’t have a muffin tin?
A: No problem! You can bake the Crab Rangoon Bombs on a baking sheet lined with parchment paper. Just make sure to space them out evenly so they have room to expand. They might not be perfectly round like they would be in a muffin tin, but they’ll still taste delicious.
Q3: Can I make these ahead of time?
A: Yes, you can definitely prepare the Crab Rangoon Bombs ahead of time. Assemble the bombs, but don’t bake them. Cover them tightly and store them in the refrigerator for up to 24 hours. When you’re ready to bake, simply brush them with melted butter, sprinkle with sesame seeds, and bake as directed.
Q4: What’s a good dipping sauce to serve with these?
A: Sweet chili sauce is a classic pairing for crab rangoon, but soy sauce, plum sauce, or even a homemade cream cheese dip would also be delicious. A spicy mayo could also be a fantastic choice!
Q5: Can I freeze these Crab Rangoon Bombs?
A: Yes, you can freeze them, but the texture of the biscuit dough might change slightly after thawing. To freeze, bake the bombs as directed, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. To reheat, bake them in a preheated oven at 350°F (175°C) until warmed through, or microwave them for a quick snack.
