Crab Rangoon Bombs – Tekansini 🍰

Ingredients

For the Filling:

8 ounces cream cheese, softened

1 cup lump crab meat (fresh or canned, drained)

2 green onions, finely chopped

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon black pepper

For the Dough:

1 can (8-count) refrigerated biscuit dough or crescent roll dough

1 egg, beaten (for egg wash)

2 tablespoons sesame seeds (optional)

For Frying & Serving:

Vegetable oil, for frying

Sweet chili sauce or soy sauce, for dipping

Instructions

1. Make the Filling:
In a mixing bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well incorporated.

2. Assemble the Bombs:
Roll out each piece of biscuit dough into a flat circle. Spoon a small amount of the crab mixture into the center. Fold the dough over the filling, pinching the edges together to seal and form a ball.

3. Prep for Frying:
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Brush each dough ball with the beaten egg and, if desired, sprinkle with sesame seeds.

4. Fry Until Golden:
Working in batches, carefully place the dough balls into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.

5. Serve & Enjoy:
Let them cool slightly before serving with sweet chili sauce or soy sauce for dipping. Enjoy these crispy, creamy bites!

Nutritional Information:

Prep Time: 15 minutes