Crab Rangoon Bombs
Ingredients:
1 package 8 oz cream cheese, softened
1 cup imitation crab meat, chopped
2 green onions, finely sliced
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 can refrigerated biscuit dough 8 pieces
1 egg, beaten for egg wash
Cooking spray or melted butter
Optional: sweet chili sauce or soy sauce for dipping
Directions:
Preheat oven to 375F 190C. Line a baking sheet with parchment paper.
In a medium bowl, combine cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix until smooth.
Flatten each biscuit into a round disk. Place a spoonful of the crab mixture in the center.
Carefully fold the dough around the filling and pinch to seal, forming a ball.
Place each ball seam-side down on the prepared baking sheet.
Brush the tops with egg wash and lightly spray or brush with melted butter.
Bake for 12-15 minutes or until golden brown.
Let cool slightly and serve warm with your favorite dipping sauce.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
Kcal: 220 kcal Servings: 8 bombs
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