Makes: 10–12 bombs
Prep Time: 15 minutes | Cook Time: 15 minutes | Total: 30 minutes
Ingredients
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8 oz cream cheese, softened
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½ cup cooked crab meat (or imitation crab), finely chopped
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2 tbsp green onions, finely chopped
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1 tbsp soy sauce
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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1 package refrigerated biscuit dough (like Pillsbury Grands)
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Oil for frying (or air fryer if preferred)
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Optional garnish: chopped green onion or sweet chili sauce for dipping
Instructions
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Make the Filling:
In a medium bowl, combine softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, and Worcestershire sauce. Mix until smooth and creamy. -
Prepare the Dough:
Separate biscuit dough into individual portions. Flatten each piece into a small circle (about 3 inches across). -
Assemble the Bombs:
Spoon about 1 tablespoon of the crab mixture into the center of each dough circle.
Fold the edges over the filling and pinch tightly to seal — make sure no filling leaks out. Roll gently into a ball. -
Fry or Bake:
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To fry: Heat oil to 350°F (175°C). Fry bombs in batches for 2–3 minutes per side until golden brown. Remove and drain on paper towels.
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To bake: Preheat oven to 375°F (190°C). Place bombs on a lined baking sheet and brush tops with melted butter. Bake 13–15 minutes or until golden.
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Serve:
Let cool slightly. Serve warm with sweet chili sauce, soy dipping sauce, or garlic aioli.
Tips & Variations
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Use wonton wrappers instead of biscuit dough for a lighter, crispier version.
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For a spicy kick, add a few drops of sriracha to the cream cheese mixture.
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These can be made ahead and frozen — just fry or bake directly from frozen (add a couple extra minutes).
