Crab Rangoon Bombs are delectable bites filled with creamy crab mixture, wrapped in flaky biscuit dough, perfect for party appetizers.

Scale

1 can (8 oz) refrigerated biscuit dough

6 oz cream cheese softened

1/2 cup cooked crab meat (or imitation crab) finely chopped

1 green onion finely sliced

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

Salt and pepper to taste

1 egg

beaten (for egg wash)

Oil spray or melted butter (optional for brushing)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the softened cream cheese, crab meat, green onion, Worcestershire sauce, garlic powder, salt, and pepper until thoroughly mixed.
Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit slightly with your fingers.
Place a spoonful of the crab mixture in the center of each biscuit. Fold the edges over the filling and pinch to seal tightly.
Brush the tops of the filled biscuits with beaten egg and optionally with oil spray or melted butter.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your Crab Rangoon Bombs!

For a crispy texture, make sure to seal the biscuits tightly and brush well with egg wash. Serve with sweet and sour sauce for dipping.

Keywords: Crab Rangoon Bombs, appetizer, crab, cream cheese, baking, snacks