When it comes to crowd-pleasing appetizers, these Healthy Rangoon Crab Bombs deliver everything you could want in a bite-sized treat. Picture golden-brown crescent roll dough stuffed with a creamy crab and cheese filling, then baked until warm, cheesy, and irresistibly crispy. They’re lighter than fried crab rangoons yet just as indulgent, making them perfect for parties, family dinners, or even game-day spreads. If you love easy appetizer ideas or crave comforting finger foods with bold flavor, this recipe will quickly become one of your go-to cheesy recipes for entertaining.

The filling is a mix of cream cheese, shredded crab, mozzarella, garlic, soy sauce, and sesame oil, giving each bite a balance of creaminess, umami, and subtle sweetness. Rolled in panko breadcrumbs before baking, they come out of the oven golden and crunchy without the heaviness of frying. Whether you serve them as a weeknight dinner starter, a party appetizer, or a snack during movie night, these baked crab bombs are the ultimate comfort food with a lighter twist.

Why You’ll Love This Recipe

Better than takeout: All the flavor of crab rangoons without the deep frying.
Easy to make: Uses crescent roll dough for quick prep and stress-free assembly.
Cheesy and creamy: A rich filling of cream cheese and mozzarella makes every bite satisfying.
Crowd-friendly: Perfect appetizer for parties, potlucks, and family gatherings.
Customizable: Simple to adjust flavors, add spice, or switch cheeses.
Kid-approved: Fun to eat, mild in flavor, and baked instead of fried.

Ingredient Breakdown

Cream cheese (8 oz): Creates a creamy base for the filling, adding smooth texture and tang.
Imitation crab meat (8 oz): Affordable and easy to work with, providing mild seafood flavor. Fresh lump crab can be substituted for a richer taste.
Mozzarella cheese (1 cup): Melts beautifully and adds gooey, stretchy texture.
Green onions (2, chopped): Add freshness and a mild onion bite that balances the richness.
Garlic cloves (2, minced): Boost savory depth and aroma in the filling.
Soy sauce (2 tbsp): Provides salty umami flavor that ties the mixture together.
Worcestershire sauce (1 tbsp): Adds tangy, savory notes and enhances the crab’s natural flavor.
Sesame oil (1 tsp): A small amount infuses a nutty, toasty flavor that makes the filling irresistible.
White pepper (1 tsp): Delivers gentle heat and warmth without overpowering the dish.
Crescent roll dough (1 can): Acts as the wrapper for the filling, baking into a golden, flaky crust.
Egg (1, beaten): Used for egg wash, helping the panko coating stick and ensuring a shiny golden finish.
Panko breadcrumbs (1 cup): Add crunch and texture without the need for frying.

Pro Tips

Soften cream cheese fully: Let it sit at room temperature so it blends smoothly with the crab and cheese.
Seal edges tightly: Press seams of the crescent dough well to prevent the filling from leaking out during baking.
Use fresh panko: Toast lightly in a skillet before coating for even more crunch.
Don’t overfill: Add just 1–2 tablespoons of filling per dough square to avoid bursting.
Serve warm: These taste best fresh out of the oven, when the filling is hot and gooey.

Ingredient Swaps or Variations

Crab meat: Use real lump crab for a richer, restaurant-quality appetizer.
Cheese swap: Try Monterey Jack, cheddar, or even pepper jack for a spicier kick.
Gluten-free option: Swap crescent dough and panko with gluten-free versions.
Add spice: Mix in diced jalapeños or red pepper flakes to the filling for extra heat.
Healthier twist: Replace mayonnaise with Greek yogurt for added protein and fewer calories.

Serving Suggestions

These Healthy Rangoon Crab Bombs are versatile and pair well with a variety of dishes and dips. Serve them on a platter with dipping sauces like sweet chili sauce, spicy sriracha mayo, or soy-ginger dipping sauce. They also make a delicious starter alongside fresh salads, fried rice, or even as part of a sushi night at home. For parties, arrange them on a board with veggies, spring rolls, and other finger foods for a complete appetizer spread.

Make Ahead + Storage Tips

Make ahead: You can prepare the filling up to 24 hours in advance and store it in the fridge. When ready, assemble the bombs with dough and bake fresh.
Refrigerate leftovers: Store baked crab bombs in an airtight container in the fridge for up to 3 days.
Reheat: Warm leftovers in the oven or air fryer at 350°F for 5–7 minutes until crispy again. Avoid microwaving, as it makes the dough soggy.
Freeze: Assemble but don’t bake. Freeze individually on a tray, then store in a freezer bag for up to 2 months. Bake directly from frozen, adding 5 extra minutes to cook time.

Cultural or Historical Notes

Crab rangoons are a staple of American-Chinese restaurant menus, known for their fried wonton shells filled with cream cheese and crab. While not authentically Chinese, they’ve become a beloved comfort food appetizer in the United States. This baked crescent roll version offers the same creamy, cheesy flavors in a healthier, oven-friendly format. It’s a modern twist that keeps the spirit of the classic while making it more accessible for home cooks.

Frequently Asked Questions (FAQ)

Can I use real crab meat instead of imitation?
Yes! Fresh lump crab works wonderfully and gives a more authentic flavor. Just make sure it’s drained well to avoid excess moisture in the filling.

Can I make these ahead for a party?
Absolutely. Assemble the bombs up to the baking step, cover, and refrigerate for up to 12 hours. Bake right before serving so they’re hot and fresh.

Do I have to use crescent roll dough?
Not at all. Puff pastry sheets or even homemade biscuit dough also work well. Adjust baking time if needed.

Can I air fry instead of baking?
Yes! Place crab bombs in a single layer in the air fryer basket and cook at 350°F for 10–12 minutes, until golden and crispy.

Are these freezer-friendly?
Definitely. You can freeze unbaked bombs and cook from frozen. They’re perfect for meal prepping or stocking up for last-minute gatherings.

Emily