Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup imitation crab meat (or real crab), finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tbsp powdered sugar (optional, for a touch of sweetness)
- Salt & pepper, to taste
- 1 package refrigerated biscuit dough or crescent roll dough
- Oil, for frying (vegetable or canola)
Instructions
- Make the filling
In a medium mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and powdered sugar. Mix until smooth and well blended. - Prepare the dough
Open the biscuit or crescent roll dough and separate into individual pieces. Flatten each piece slightly with your fingers. - Fill and seal
Spoon about 1 tablespoon of the crab mixture into the center of each dough piece. Gather the edges and pinch tightly to seal, forming a ball. - Heat oil
In a deep pan or fryer, heat oil to about 350°F (175°C). - Fry the bombs
Fry the prepared balls in batches until golden brown, about 2–3 minutes per side. Do not overcrowd the pan. - Drain & serve
Remove from oil and place on a paper towel–lined plate to drain excess oil. Serve hot with sweet chili sauce or your favorite dipping sauce.
If you like, I can also give you a baked version of these Crab Rangoon Bombs so they’re less oily but still crispy. Would you like me to include that?