Looking for a crispy, creamy, and crowd-pleasing appetizer without seafood? No Crab Rangoon Bombs are a delicious twist on the classic Chinese-American favorite — without the crab. These golden bites are filled with a smooth cream cheese mixture, seasoned with garlic, scallions, and optional spices, then wrapped in dough and baked or fried until perfectly crisp.
Whether you’re serving them for game night, holiday gatherings, or a casual snack platter, these bite-sized bombs pack all the flavor of crab rangoon — minus the seafood — making them a great option for vegetarians or those with shellfish allergies.
Ingredients
This recipe yields approximately 16 rangoon bombs.
For the Filling
- Eight ounces cream cheese, softened
- Two tablespoons sour cream or mayonnaise
- One teaspoon garlic powder
- Two green onions, finely chopped
- One teaspoon soy sauce (optional)
- Pinch of salt and pepper
- Optional: one teaspoon sriracha or chili garlic sauce for heat
For the Wrapper
- One can refrigerated biscuit dough (or 16 wonton wrappers if frying)
- One tablespoon melted butter or neutral oil for brushing (if baking)
Preparation Time
- Prep time: 15 minutes
- Cook time: 12 to 15 minutes (baking) or 3 to 5 minutes (frying)
- Total time: 30 minutes or less
Instructions
Step 1: Make the Filling
- In a medium bowl, combine the cream cheese, sour cream or mayo, garlic powder, chopped green onions, soy sauce (if using), salt, and pepper.
- Mix until smooth and creamy. Add chili sauce if you like it spicy.
Step 2: Prepare the Dough
- If using biscuit dough, separate the pieces and flatten each one into a small circle using your fingers or a rolling pin.
- If using wonton wrappers, keep them covered with a damp towel to prevent drying out while working.
Step 3: Fill and Seal
- Place about one tablespoon of filling into the center of each dough round or wrapper.
- Carefully bring the edges together and pinch or fold to seal, forming a ball or pouch. Make sure no filling is exposed.
- If baking, place seam-side down on a parchment-lined baking sheet.
- If frying, set the sealed bombs aside on a dry plate and heat oil to 350 degrees Fahrenheit.
Step 4: Cook the Rangoon Bombs
Baking Option:
- Preheat the oven to 375 degrees Fahrenheit.
- Brush each bomb with melted butter or oil.
- Bake for 12 to 15 minutes, or until golden brown and puffed.
Frying Option:
- Carefully lower a few bombs at a time into hot oil.
- Fry for 3 to 5 minutes, turning occasionally, until crisp and golden.
- Drain on paper towels and allow to cool slightly.
Serving Suggestions
- Serve warm with sweet chili sauce, soy dipping sauce, or spicy mayo.
- Plate with toothpicks for easy party serving.
- Add to a snack platter alongside egg rolls, dumplings, or vegetable skewers.
Nutritional Highlights
| Nutrient | Per Serving (1 bomb, baked) |
|---|---|
| Calories | 110 |
| Protein | 2 grams |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 9 grams |
| Fiber | 0.5 grams |
| Sugars | 1 gram |
| Sodium | 210 milligrams |
Key Benefits:
- Cream cheese provides calcium and satisfying richness.
- Green onions add mild flavor and a dose of antioxidants.
- Easy to make vegetarian-friendly or gluten-free with alternative doughs.
- Lower in calories and fat when baked rather than fried.
Tips for Best Results
- Seal dough tightly to prevent leaks during cooking.
- Chill filled bombs for 10 minutes before frying for easier handling.
- For extra flavor, add a pinch of smoked paprika or shredded cheese to the filling.
- Air fry at 375 degrees Fahrenheit for 10 minutes as a lighter alternative.
Variations to Try
- Substitute dairy-free cream cheese for a vegan version.
- Mix in chopped roasted red peppers or jalapeños for a kick.
- Use phyllo dough for a flakier, pastry-style twist.
- Try them in mini muffin tins as baked rangoon bites.
No Crab Rangoon Bombs are the perfect solution when you want the indulgent taste of classic rangoon without the seafood. They’re easy to prepare, endlessly customizable, and always a hit at parties, potlucks, or family dinners.