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Crab Rangoon Bombs Recipe Everyone Will Love

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Crave crab rangoon? Our bomb recipe delivers! Effortlessly bake golden crescent dough filled with rich, savory cream cheese and crab. Complete how-to guide and nutrition details inside.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 8 ounces imitation crab meat, finely flaked or chopped
  • 2 tablespoons green onions, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 (8-count) can crescent roll dough
  • 1 large egg, beaten
  • 1 tablespoon sesame seeds

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, combine the softened cream cheese, flaked imitation crab meat, chopped green onions, Worcestershire sauce, and garlic powder. Mix thoroughly until all ingredients are well combined.
  2. Step 2: Unroll the crescent roll dough onto a clean, lightly floured surface. Gently press the perforations to seal all the seams, forming a single large rectangular sheet of dough. Using a knife or pizza cutter, cut the dough rectangle into 8 equal squares.
  3. Step 3: Place about 1 to 2 tablespoons of the crab rangoon filling into the center of each crescent roll square. Carefully gather the corners of the dough up and over the filling, pinching them firmly at the top to completely seal the filling inside and form a "bomb" shape. Ensure all seams are sealed to prevent filling from leaking during baking.
  4. Step 4: Arrange the assembled bombs seam-side down on the prepared baking sheet. In a small bowl, whisk the egg. Brush the tops of each bomb with the beaten egg wash, then sprinkle generously with sesame seeds for a nice finish.
  5. Step 5: Bake for 12-15 minutes, or until the Crab Rangoon Bombs are puffed up, golden brown, and cooked through. Let them cool on the baking sheet for a few minutes before serving warm, ideally with sweet chili sauce for dipping.

Notes

  • Leftover bombs are a treat! Store them in an airtight container in the fridge for up to 2-3 days to keep them fresh and delicious.
  • To revive their glorious crispness, reheat your bombs in an air fryer at 300°F (150°C) for 3-5 minutes, or in a preheated oven at 350°F (175°C) for about 8-10 minutes until warmed through.
  • Serve these warm, golden bombs with a classic sweet chili dipping sauce, or elevate the experience with a drizzle of sriracha mayo or a tangy duck sauce.
  • For a perfect seal, make sure your dough is not overfilled and pinch all seams of the crescent roll dough very firmly together in Step 3; this prevents any tasty crab rangoon filling from escaping during baking.

Nutrition

Find it online: https://snackioo.com/crab-rangoon-bombs-recipe-everyone-will-love/