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Fried Rangoon Crab Bombs on a plate with greens, served with a dipping sauce, garnished with green onions.

Rangoon Crab Bombs

Rangoon Crab Bombs are the perfect party appetizer, blending crispy, buttery crescent roll dough with a rich, creamy filling of crab, cream cheese, and mozzarella. This easy-to-make recipe eliminates the need for delicate wonton wrappers, making it a simpler and more forgiving version of traditional crab rangoon.
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: American, Chinese-American
Keyword: Authentic crab rangoon recipe, Crab rangoon ingredients, Crab rangoon near me, Crab rangoon origin, Crab rangoon recipe, Crab rangoon recipe easy, Crab rangoon sauce, Cream cheese rangoon
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 180kcal
Cost: $ 5

Equipment

  • 1 Standard Muffin Tin (12 cups) (For baking the bombs)
  • 1 Large mixing bowl (For mixing ingredients)
  • 1 Measuring cups and spoons (For measuring ingredients)
  • 1 Rubber spatula (For mixing and scraping)
  • 1 Pastry brush (For applying egg wash)

Ingredients

  • 8 oz Cream Cheese - Room temperature
  • 8 oz Imitation Crab Meat - Drained and shredded
  • 1 cup Mozzarella Cheese
  • 2 Green Onions - Chopped
  • 2 cloves Garlic Cloves - Minced
  • 2 tablespoon Soy Sauce
  • 1 can Crescent Roll Dough
  • 1 Egg - Beaten for egg wash
  • 1 cup Panko Breadcrumbs
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon White Pepper
  • 1 teaspoon Sesame Oil

Instructions

  • Preheat the oven to 375°F before starting.
    A bowl of creamy crab mixture with green onions, mixed with a wooden spoon.
  • Drain crab meat and chop green onions.
    Unbaked tart shells filled with a breadcrumb mixture, arranged on a wooden board with a pastry brush beside them
  • Combine cream cheese, crab, mozzarella, and seasonings.
    Unbaked crab cake mixture scooped into muffin tin liners, ready for the oven.
  • Spoon the filling into dough cups and seal tightly.
    Baked crab cakes in a muffin tin, topped with fresh chopped parsley.
  • Bake for 18-20 minutes until golden brown.
    Fried Rangoon Crab Bombs on a plate with greens, served with a dipping sauce, garnished with green onions.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1 crab bomb | Calories: 180kcal (9%) | Carbohydrates: 18g (6%) | Protein: 7g (14%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg (8%) | Sodium: 400mg (17%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 100IU (2%) | Vitamin C: 3mg (4%) | Calcium: 80mg (8%) | Iron: 1mg (6%)
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