Crab Rangoon Bombs – Crispy, Creamy, and Completely Addictive.

I still remember the first time I tried Crab Rangoon at a busy street fair — the aroma of fried food in the air, the crunch of that crispy wrapper, and the creamy, savory filling that melted instantly on my tongue.
It was love at first bite.

Years later, craving that same flavor at home, I discovered the idea of Crab Rangoon Bombs — all the classic taste of traditional Crab Rangoon, but wrapped in soft biscuit dough and fried to golden perfection. The result?
Warm, crispy, cheesy, creamy little flavor bombs that are impossible to stop eating.

Whether you’re hosting game night, entertaining guests, or treating yourself to a fun homemade appetizer, these Crab Rangoon Bombs make every bite memorable.

You might also love:
👉 Garlic Parmesan Cheeseburger Bombs
👉 Cream Cheese Corn Casserole
Both are cozy, crowd-pleasing dishes with a homemade touch.

Why You’ll Love Crab Rangoon Bombs.

✔ Perfectly crispy on the outside
✔ Ultra creamy, cheesy filling inside
✔ Uses simple ingredients
✔ Fun to make and fun to eat
✔ Great for parties, snacks, or appetizers
✔ Easy to customize

Ingredients You’ll Need.

Biscuit Dough

1 package refrigerated biscuit dough
Pillsbury Grands Flaky Layers recommended — but any buttery dough works.

Creamy Filling

1 cup softened cream cheese
(Room temperature makes mixing easier.)
½ cup shredded mozzarella
(Italian blend also works great.)
½ cup cooked imitation crab, finely chopped
(Flake-style blends beautifully into the filling.)
1 green onion, thinly sliced
1 tsp garlic powder
½ tsp onion powder
A pinch of salt and black pepper

For Frying

Oil (canola or vegetable)

Optional

Garlic butter brushed on top after frying — irresistible.

How to Make Crab Rangoon Bombs.

1️⃣ Make the Filling

In a medium bowl, mix together:

softened cream cheese
mozzarella
chopped crab
green onions
garlic powder
onion powder
salt & pepper

Mix until smooth and creamy.
(Go ahead — taste a little 😋)

Flatten the Biscuit Dough.

Take each biscuit and gently flatten it with your fingers or the bottom of a glass.

Tip: Lightly flour your hands or work surface so the dough doesn’t stick.

Fill and Seal

Add 1 tablespoon of filling into the center of each dough circle.
Fold the edges up and pinch tightly to seal.

Flip seam-side down and form into a smooth ball.

Don’t overfill: Overstuffed bombs will burst in the oil.

Heat the Oil

Pour about 2 inches of oil into a deep pan.
Heat to 350°F (175°C).

A tiny piece of dough should sizzle and float.

Fry the Bombs

Fry 3–4 at a time for 2–3 minutes per side, or until golden brown.

Remove with a slotted spoon and place on paper towels to drain.

Serve Warm

Serve with:

Sweet chili sauce
Soy-ginger glaze
Spicy sriracha mayo
Teriyaki dipping sauce

Each one is a match made in heaven.

Bonus Tips

✨ Want to bake instead?
Brush bombs lightly with oil and bake at 375°F for 12–15 minutes.

✨ Amazing reheated in the air fryer — keeps them crisp.

✨ Great for parties: prep ahead, fry fresh.

✨ Freeze un-fried bombs and fry straight from frozen (add 1–2 minutes).

Why These Are Always a Hit in My Home.

These little bombs bring people together.
My kids love helping flatten the dough, my husband always sneaks the first hot one off the tray, and somehow they disappear before I even get plates out.

They’re the kind of comfort-food snack that fills the kitchen with laughter, sizzling oil, and the smell of something indulgent.

Pair them with:
🍋 Lemon Pepper Chicken Thighs
🧄 Garlic Butter Chicken Drumsticks
🥦 Roasted Broccoli & Carrots

Frequently Asked Questions

Can I use real crab instead of imitation?

Yes! Cooked lump crab works beautifully — just flake it gently.
It’s more delicate and pricier, but delicious.

Best dipping sauce?

Sweet chili (classic)
Spicy mayo (sriracha + mayo)
Soy-ginger glaze
Teriyaki
Garlic-herb dip

Can I make these ahead?

Absolutely:

Prep and refrigerate up to 8 hours
Freeze and fry later
Freeze leftovers and reheat in air fryer

Final Thoughts

These Crab Rangoon Bombs aren’t just a recipe —
they’re a whole vibe.

A little messy, a little indulgent, and a whole lot of delicious fun.

If you make them, tag me and tell me:
Did you fry them or bake them?
Did your family devour them instantly?
Did they make it to the table?.

You’re always welcome in my kitchen.

With love,
Jovanie

If you want, I can also create:

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✅ Printable recipe card