Ingredients:

  • 1 (12 oz / 340g) can Refrigerated Biscuit Dough (plain, flaky style)
  • 4 cups Vegetable Oil or Canola Oil (for frying)
  • 8 oz Cream Cheese, softened
  • 6 oz Imitation Crab Meat (Surimi), finely flaked and well-drained
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons Fresh Chives, finely chopped
  • 1/4 teaspoon Black Pepper, freshly ground
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs
  • Sweet Chili Sauce (for serving)

Instructions:

  1. Combine the softened cream cheese, flaked crab meat, garlic powder, Worcestershire sauce, chives, and pepper in a medium bowl. Mix until just uniform.
  2. Place the filling mixture in the refrigerator for 20 minutes to chill and firm up slightly.
  3. Separate the refrigerated biscuits. Gently press or roll each biscuit into a flatter disc, approximately 3 inches (7.5 cm) in diameter.
  4. Scoop about 1 tablespoon of the chilled filling into the center of each dough disc.
  5. Carefully gather the edges of the dough up and around the filling, pinching firmly at the top to create a tight seal. Roll gently between your palms to form a smooth, round sphere.
  6. Set up a standard three-stage breading station: one shallow dish with flour, one with beaten eggs, and one with Panko breadcrumbs.
  7. Dredge each sphere first in the flour (shaking off excess), then dip fully in the egg wash, and finally press firmly into the Panko breadcrumbs until completely coated.
  8. Place the breaded Crab Rangoon Bombs on a parchment-lined baking sheet. Chill them in the refrigerator for 10 minutes to help the coating adhere.
  9. Heat the frying oil in a deep pot to 350°F (175°C). Monitor the temperature carefully with a thermometer.
  10. Carefully lower 4–5 bombs at a time into the hot oil, ensuring the pot is not overcrowded. Fry for 3–4 minutes, turning occasionally, until they are deep golden brown and crispy.
  11. Remove the finished bombs using a slotted spoon and drain them on a wire rack set over a baking sheet. Sprinkle lightly with fine salt immediately.
  12. Serve the Dynamite Crab Rangoon Bombs hot alongside sweet chili dipping sauce.