Description
Delicious crispy crab rangoon bombs filled with creamy crab and baked to perfection.
Ingredients
- 8 oz cream cheese (or cottage cheese)
- 8 oz imitation crab meat (or real crab meat)
- 3 stalks green onions (substitute chives if desired)
- 1 tsp garlic powder (or fresh minced garlic)
- 1 tsp Worcestershire sauce (or soy sauce)
- Salt and pepper to taste
- 1 can refrigerated biscuit dough (or puff pastry)
- 1 large egg (or milk for a vegan option)
- Cooking spray or oil (like olive oil or butter)
Instructions
- Preheat your oven to the specified temperature.
- Combine the cream cheese and imitation crab meat in a mixing bowl. Stir until smooth.
- Add the finely chopped green onions to the bowl.
- Sprinkle in the garlic powder and Worcestershire sauce, then add salt and pepper to taste.
- Mix all ingredients until well combined.
- Roll out the biscuit dough on a lightly floured surface and cut out rounds or squares.
- Place a spoonful of filling in the center of each piece of dough.
- Fold the dough over the filling, sealing the edges securely.
- Brush the tops of the filled dough with beaten egg.
- Arrange the bombs on a baking sheet lined with parchment paper and spray lightly with cooking spray.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
For a lighter option, use cottage cheese. Try mixing in shrimp or sautéed veggies for different filling variations.