Crab Rangoon Bombs 

Imagine all the indulgence of traditional Crab Rangoon, but in a playful, bite-sized “bomb”! These fun appetizers are made by spooning a creamy mixture of cream cheese, mozzarella, imitation crab, and savory spices into flattened biscuit dough, forming little dumpling-like puffs, and frying them until golden and irresistible. With a crisp exterior and gooey center, they’re perfect for parties, game nights, or when you just want to treat yourself—no fancy ingredients required, just a lot of flavor and minimal fuss. 

Ingredients

• 1 package refrigerated biscuit dough (e.g., Pillsbury Grands Flaky Layers)
  
  

• 1 cup cream cheese, softened
  
  

• ½ cup shredded mozzarella (or Italian-style blend)
  
  

• ½ cup cooked imitation crab meat, finely chopped
  
  

• 1 green onion, finely sliced (optional, but recommended)
  
  

• 1 tsp garlic powder
  
  

• ½ tsp onion powder
  
  

• Pinch of salt and black pepper
  
  

• Neutral oil (canola or vegetable) for frying
  
  

• Optional topping: garlic butter brushed on after frying
  
  

Directions

1. In a bowl, mix the cream cheese, mozzarella, crab meat, green onion, garlic powder, onion powder, salt, and pepper until smooth and well combined.
   
   

2. Flatten each biscuit with your fingers or a glass, making room for the filling. Lightly flour your hands or surface if needed. 

3. Place about 1 tablespoon of filling in the center of each biscuit. Fold the edges up, pinch to seal, then turn seam-side down and shape into a round ball.
   
   

4. Heat 2 inches of oil in a pan or fryer to 350 °F (test with a thermometer or small piece of dough—it should sizzle and float).
   
   

5. Fry the bombs in batches, about 2–3 minutes per side, until golden and crispy. Drain on paper towels and optionally brush with garlic butter while hot.
   
   

Nutrients (per Crab Rangoon Bomb)

• Calories: ~70–90 kcal
  
  

• Total Fat: 4–7 g
  
  

• Carbohydrates: 5–7 g
  
  

• Protein: 2–4 g