Crab Rangoon Bombs

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Here’s a detailed, long-form recipe for crispy, creamy, and flavor-packed Crab Rangoon Bombs — a fun twist on the classic appetizer!

Crab Rangoon Bombs

Introduction:

Crab Rangoon Bombs are a delightful fusion of the beloved Chinese-American appetizer and snack-sized comfort food. These handheld bites feature a creamy crab and cheese filling wrapped in dough or wonton wrappers, then baked or fried until golden and crispy. Each bite is a burst of flavor—rich cream cheese, sweet crab meat, and the perfect blend of seasonings. They’re excellent for parties, appetizers, or game day treats!

Origin:

The original Crab Rangoon is believed to have been invented in mid-20th-century America, likely at Trader Vic’s, a tiki restaurant that popularized Polynesian-inspired cuisine. Though not authentically Asian, it became a staple on Chinese-American restaurant menus. The “bomb” version is a modern take—more indulgent, more portable, and wrapped in dough for extra crispiness and fun.

Ingredients:

For the Filling:

  • 8 oz (225 g) cream cheese, softened
  • 1 cup crab meat (real or imitation), finely chopped
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced (or 1/4 tsp garlic powder)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

For the Bombs:

  • 1 can (8-count) refrigerated biscuit dough (or pizza dough)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons sesame seeds (optional)
  • Cooking spray or oil (if frying)

Optional Add-Ins:

  • Dash of sriracha or hot sauce (for a spicy kick)
  • Shredded mozzarella or cheddar cheese (for extra gooeyness)
  • Chopped fresh parsley or cilantro
  • A touch of lemon zest for brightness

Instructions:

Step 1: Make the Filling

  1. In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, onion powder, salt, and pepper.
  2. Mix well until smooth and fully combined. Chill for 15–30 minutes for easier handling.

Step 2: Assemble the Bombs

  1. Preheat oven to 375°F (190°C) or heat oil to 350°F (175°C) for frying.
  2. Separate biscuit dough and flatten each round into a 4-inch circle.
  3. Place 1–2 tablespoons of filling in the center of each round.
  4. Fold the dough around the filling, pinching the edges to seal and form a ball.
  5. Place seam-side down on a baking sheet lined with parchment paper.

Step 3: Bake or Fry

  • For baking: Brush each bomb with beaten egg and sprinkle with sesame seeds. Bake for 13–16 minutes until golden brown.
  • For frying: Deep-fry in hot oil for 2–3 minutes per side or until golden. Drain on paper towels.

Step 4: Serve

  • Serve warm with sweet chili sauce, soy sauce, or garlic aioli for dipping.

Tips for Success:

  • Seal well to avoid the filling leaking during baking or frying.
  • Chill the filling for firmer texture and easier wrapping.
  • Use real crab for the best flavor, but imitation crab also works well.
  • Flatten dough evenly so it cooks all the way through.
  • Don’t overstuff — 1 to 1.5 tablespoons is plenty per bomb.

Serving Recommendations:

  • Pair with sweet chili sauce, soy sauce, or spicy mayo.
  • Serve on a platter with toothpicks for party-friendly bites.
  • Complement with a side of Asian slaw or cucumber salad for freshness.

Nutrition (Per Bomb – Approx. for 8 bombs):

  • Calories: 210–250
  • Protein: 6–8g
  • Carbohydrates: 14–18g
  • Fat: 14–16g
  • Saturated Fat: 6–7g
  • Sodium: 350–450mg
  • Fiber: 0.5g

Note: Nutrition varies depending on type of dough and crab used.

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