Crab Rangoon Bombs
I make these Crab Rangoon Bombs twice a week they’re that good! Crispy on the outside and irresistibly creamy on the inside, these bite-sized appetizers are packed with rich cream cheese, savory crab, and bold Asian-inspired flavors. Perfect for parties, game day, or a quick snack when cravings hit.
Why You’ll Love These Crab Rangoon Bombs:
Easy & quick recipe minimal prep, big flavor
Better than takeout fresh, homemade, and customizable
Perfect party appetizer crowd-pleasing finger food
Budget-friendly works great with real or imitation crab
Make-ahead friendly great for entertaining
Ingredients (Makes 10–12 Bombs):
8 oz cream cheese, softened
½ cup crab meat or imitation crab, finely chopped
2 tbsp green onions, finely chopped
1 tbsp soy sauce
1 tsp garlic powder
1 tsp Worcestershire sauce
Directions:
In a medium bowl, mix the softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce until smooth and well combined.
Scoop about 1½ tablespoons of the mixture and roll into balls. Place them on a plate or baking sheet. Chill for 15–20 minutes to help them firm up.
Air Fryer: Preheat to 375°F (190°C). Lightly spray the basket, add the bombs, and cook for 8–10 minutes, turning once, until golden and crispy.
Oven: Preheat to 400°F (200°C). Place on a lined baking sheet and bake for 15–18 minutes, until lightly golden.
Pan-Fry: Heat oil over medium heat and fry for 2–3 minutes per side until crispy and golden.
Let cool slightly and serve warm with sweet chili sauce, duck sauce, or soy sauce for dipping.
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Crispy Crab Rangoon Bombs made with cream cheese and crab are the perfect easy appetizer. Better than takeout, quick to make, and ideal for parties, snacks, or game day.
