Crab Rangoon Bombs (Crispy, Creamy, and Irresistibly Snackable!)

Thank you so much for stopping by today! If you’re a fan of crab rangoon (and really—who isn’t?), then buckle up, because this recipe takes everything you love about that creamy, crunchy appetizer and blows it up into the most addictive little bites. These Crab Rangoon Bombs are golden, crispy puffs filled with a savory crab and cream cheese filling—and yes, they’re just as good as they sound!

Crab Rangoon Bombs

Author: iyma hernandes
Total Time: 30 minutes
Yield: 12 bombs 1x

Print Recipe

Description

Golden, crispy puffs filled with creamy crab and cream cheese—these Crab Rangoon Bombs are the ultimate snackable appetizer! Perfect for parties, easy to freeze, and seriously crowd-pleasing.

Ingredients

Scale

1 (8 oz) block cream cheese, softened
1 cup imitation crab, finely chopped
2 tablespoons green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon sugar (optional)
1 package refrigerated biscuit or crescent roll dough (8–12 pieces)
Optional: egg wash (1 egg + 1 tbsp water)
Oil for frying or spray for baking
Dipping sauce: sweet chili sauce, soy sauce, or sriracha mayo

Instructions

In a bowl, mix cream cheese, chopped crab, green onions, garlic powder, soy sauce, and sugar until smooth.
Open biscuit or crescent dough and flatten each piece into a small circle.
Place 1 tablespoon of filling in the center, then fold and pinch into sealed balls.
To fry: Heat oil to 350°F and fry 2–3 minutes until golden. Drain on paper towels.
To bake: Preheat oven to 375°F, brush with egg wash, and bake 13–15 minutes.
To air fry: Spray with oil and air fry at 370°F for 8–10 minutes, flipping halfway.
Let cool slightly and serve with your favorite dipping sauce.

Notes

Use wonton wrappers for a thinner shell or real crab for a richer flavor. Freeze before cooking for easy party prep—just cook straight from frozen with a few extra minutes.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Fried or Baked
Cuisine: Asian-Inspired

Nutrition

Serving Size: 2 bombs
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: <1g
Protein: 6g
Cholesterol: 30mg

Keywords: crab rangoon, party appetizer, fried snack, cream cheese, easy crab recipe

They’re crowd-pleasing, freezer-friendly, and perfect for parties, game nights, or anytime you’re craving a little something fried, cheesy, and full of flavor. I promised you a fun, flavor-packed appetizer, and here it is!

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What Are Crab Rangoon Bombs?

Crab Rangoon Bombs are bite-sized snacks made with a creamy crab and cream cheese filling wrapped in dough and fried or baked until golden and crispy. Think of them as the best parts of traditional crab rangoons—but made even easier and more satisfying with a doughy, puffed-up shell. You can make them with biscuit dough, wonton wrappers, or crescent roll dough depending on the texture you love!

Why You’ll Love These Crab Rangoon Bombs

🦀 Creamy & savory filling – Loaded with crab, cream cheese, and flavor
🥟 Golden & crispy outside – Lightly fried or oven-baked perfection
🎉 Perfect for entertaining – A total crowd-pleaser at parties or game nights
🕓 Quick & easy to make – Just a few ingredients and ready in 30 minutes
🧊 Freezer-friendly – Make ahead and fry or bake from frozen!

What Do Crab Rangoon Bombs Taste Like?

They’re crunchy and golden on the outside with a warm, creamy center bursting with crab, garlic, green onion, and a hint of sweetness. The filling is rich and savory, with that perfect contrast between crisp shell and melty middle. Serve them with a sweet chili dipping sauce or soy glaze, and every bite will have your guests asking for the recipe. (Trust me—I’ve been there!)

Benefits of This Recipe

Simple ingredients – Most are pantry/fridge staples
Customizable – You can tweak the filling to your liking
Make-ahead friendly – Assemble and freeze until ready to cook
Better than takeout – No soggy wrappers or mystery filling!

Ingredients for Crab Rangoon Bombs

Here’s what you’ll need to make about 12 bombs:

1 (8 oz) block cream cheese, softened
1 cup imitation crab, finely chopped (or real crab if you prefer)
2 tablespoons green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon sugar (optional for that classic Rangoon sweetness)
1 package refrigerated biscuit dough or crescent roll dough (8–12 pieces)
Optional: egg wash (1 egg + 1 tbsp water) for extra golden crust
Oil for frying, or spray for baking
Dipping sauce: sweet chili sauce, soy sauce, or sriracha mayo

Ingredient Substitutions & Add-Ins

🧅 No green onions? Use chives or skip altogether.
🌶 Want a kick? Add a pinch of red pepper flakes or a dash of hot sauce.
🧄 Add real minced garlic for a punchier flavor.
🥟 Use wonton wrappers or phyllo dough for a thinner, crispier version.
🧀 Stir in shredded mozzarella for an extra cheesy filling.

Tools You’ll Need

Mixing bowl
Spoon or small scoop
Frying pan or air fryer
Baking sheet if oven-baking
Pastry brush for egg wash (optional)
Slotted spoon or tongs for frying

How to Make Crab Rangoon Bombs (Step-by-Step)

Step 1: Mix the filling

In a bowl, combine the softened cream cheese, chopped crab, green onions, garlic powder, soy sauce, and sugar. Mix until smooth and well combined.

Step 2: Prepare the dough

Open your biscuit or crescent dough and separate into individual portions. Flatten each one slightly into a small circle with your fingers.

Step 3: Fill and seal

Scoop about 1 tablespoon of filling into the center of each dough circle. Carefully fold the edges up and pinch to seal into a ball. (Make sure there are no gaps!)

Step 4: Fry or bake

To fry: Heat oil in a deep skillet (350°F) and carefully fry each ball for 2–3 minutes until golden. Drain on paper towels.
To bake: Preheat oven to 375°F, brush bombs with egg wash, and bake for 13–15 minutes until puffed and golden.
To air fry: Spray lightly with oil and air fry at 370°F for 8–10 minutes, flipping halfway.

Step 5: Serve

Let cool for a few minutes, then serve with your favorite dipping sauce!

What to Serve with Crab Rangoon Bombs

🥢 Sweet chili sauce – Classic and crowd-pleasing
🧄 Garlic soy glaze – For a savory-salty dip
🌶 Sriracha mayo – Spicy and creamy contrast
🥬 Asian cucumber salad – Fresh and cooling on the side
🥢 Fried rice or lo mein – Make it part of a takeout-style dinner at home!

Tips for the Best Crab Rangoon Bombs

✅ Soften the cream cheese fully so it mixes easily
✅ Seal edges well to keep the filling from leaking
✅ Don’t overfill – A heaping tablespoon is just right
✅ Use a slotted spoon to remove fried bombs for less oil
✅ Fry in batches to avoid crowding the pan

Storage Instructions

In the Refrigerator:

Store leftover bombs in an airtight container for up to 3 days
Reheat in the oven or air fryer at 350°F for 5–8 minutes until warmed through

In the Freezer:

Freeze before frying/baking – Place sealed bombs on a baking sheet to freeze, then transfer to a bag or container
Cook from frozen: add 2–3 extra minutes to cooking time

Frequently Asked Questions (FAQ)

Can I use real crab?

Absolutely! Lump crab meat works great—just drain well before mixing.

Can I make these in advance?

Yes! Assemble and refrigerate or freeze until ready to cook.

Are these good for parties?

They’re perfect for parties! Make a double batch—trust me.

Can I make them in the air fryer?

Yes! Spray with oil and air fry at 370°F for 8–10 minutes, turning once.

What dough works best?

Refrigerated biscuit dough makes them puffy and soft; crescent dough is a bit flakier; wonton wrappers make them crisp and light.

Final Thoughts

These Crab Rangoon Bombs are everything you want in a snack: crispy on the outside, creamy and flavorful inside, and totally addictive. Whether you’re serving them up for friends or sneaking a few straight from the air fryer (guilty!), they’re bound to become a new favorite.

I promised you cheesy, crispy comfort—and this one over-delivers in every bite. 🦀💥

More Party-Perfect Bites:

Buffalo Chicken Bombs
Baked Jalapeño Popper Dip
Cream Cheese Wonton Cups
Mini Egg Rolls in a Muffin Tin
Sweet Chili Shrimp Bites

Share Your Bombs!

Made these Crab Rangoon Bombs? I’d love to see them! Tag your pics on Pinterest or drop a comment below. Did you go spicy? Add real crab? Make a baked version? Let me know how you made them your own!

Nutritional Information (Per Serving – Approximate, 2 bombs)

Calories: 210
Fat: 14g
Carbs: 15g
Protein: 6g
Sugar: 2g
Fiber: <1g