Ingredients
Scale
- 8 oz Cream Cheese
- 8 oz Imitation Crab Meat
- 3 stalks Green Onions
- 1 tsp Garlic Powder
- 1 tsp Worcestershire Sauce
- Salt and Pepper to taste
- 1 tube Refrigerated Biscuit Dough
- 1 medium Egg
- Cooking Spray or Oil as needed
Instructions
- Prepare the Filling: In a bowl, mix the cream cheese, imitation crab meat, chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Shape the Bombs: Open the refrigerated biscuit dough. Use a rolling pin to flatten each biscuit slightly. Place a spoonful of the crab filling in the center of each one.
- Seal the Dough: Fold the biscuit dough around the filling to create a ball. Pinch the edges to seal them well.
- Brush with Egg: Whisk the egg in a small bowl. Brush the egg over the tops of the dough balls for a golden finish.
- Bake: Place the bombs on a baking sheet lined with parchment paper. Spray with cooking spray or drizzle with oil. Bake for about 15-20 minutes or until golden brown.
- Cool and Enjoy: Let them cool slightly before serving.
Notes
For added flavor, serve with dipping sauces like sweet chili sauce or spicy mayo. Store leftovers in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bomb
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
Keywords: crab rangoon, appetizer, party snack, finger food, seafood