Crab rangoons are my weakness…. There is nothing better than cheesy, ooey goodness inside a crispy fried dough. It is certainly a cheat food because all that saturated fat should only be consumed once in a while. I don’t typically make them at home because I don’t like to fry at home, so I decided to make a baked version of crab rangoons in not wonton wrappers, but in a flaky crescent dough. I experimented with biscuit dough, but preferred the texture of crescent dough.

BEWARE. These are extremely addicting and I could not stop eating these after I made them. Please have friends around so they can eat some before you eat them all!!

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Crab Rangoon Bombs

yield: 10 bombs

Ingredients:

• 1 can crescent dough
• 6 oz. chopped imitations crab meat
• 6 oz. softened full-fat cream cheese or neufchatel
• 1/4 c. shredded mozzarella cheese
• 4 tbsp. chopped green onions
• 1 tbsp + 1 tsp Furikake or Japanese rice seasoning for garnishing (optional, but highly recommend)
• 1 beaten egg or 1 tsp. melted butter for egg/butter wash (optional)

Directions:

1. In a bowl, combine the cream cheese, crab meat, mozzarella, green onions, 1 tbsp Furikake, and chopped green onions. Set the bowl aside.
2. Roll out the crescent dough and press on the perforated lines so that the dough is one entire piece of dough. Cut the dough into 10 equal squares and set aside.
3. Spoon 1 1/2-2 tbsp. of filling into the crescent dough and seal edges in the center so that you have a ball in your hand. Continue until all 10 are completely stuffed.
4. Preheat the oven to 350 F. and spray a baking pan with non-stick spray.
5. Optional: Use a pastry brush and brush the egg wash or melted butter on the balls and sprinkle with the remaining 1 tsp. of Furikake seasoning.
6. Place bombs onto the baking sheet, about 1 1/2 in. apart since they will expand. Bake for approximately 15 minutes or until golden brown.
7. Remove from the oven and cool on a cooling rack for 5 minutes before eating.

The bombs taste best when fresh out of the oven; when the cheese is gooey and the crust is flaky and warm. Beware of burning your tongue though! I may or may not have waited long enough for them to slightly cool and may have regretted my decision….