Crab Rangoon bombs

1 tablespoon green onions, finely chopped

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1 teaspoon soy sauce (optional, for extra umami)

½ teaspoon sugar (balances flavors)

For the Wrapping:

1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands)

1 egg, beaten (for sealing)

For Frying:

2 cups olive oil (for deep frying)

For Baking (Alternative Option):

1 tablespoon olive oil(for brushing)

For Serving:

Sweet chili sauce, duck sauce, or soy sauce for dipping

Instructions

1. Prepare the Filling:

In a bowl, mix cream cheese, crab meat, Worcestershire sauce, garlic powder, onion powder, green onions, soy sauce, and sugar until well combined.

2. Assemble the Bombs:

Flatten each biscuit dough round slightly.

Add about 1 tablespoon of filling to the center of each piece.

Fold the dough over the filling, pinching the edges together to seal tightly into a ball.

Brush the edges with beaten egg to help seal.

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