In a medium mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of crab meat, 2 finely chopped green onions, 1 teaspoon of garlic powder, and ½ teaspoon of soy sauce. Season with salt and black pepper to taste. Mix well until the ingredients are fully integrated and smooth.

Preheat your oven to 400°F if baking or prepare your air fryer for 375°F. While the equipment heats, open a can of refrigerated biscuit dough and gently flatten each round until they’re about 1/4 inch thick.

Take one flattened biscuit round and scoop about 1 tablespoon of your creamy crab filling into the center. Carefully fold the edges of the dough over the filling to encase it fully and pinch the seams tightly to seal.

For frying, heat a deep pot or fryer with oil to 350°F. Fry each bomb in small batches for 2–3 minutes per side until they are golden brown and crispy. If baking, arrange the bombs on a baking sheet and cook for 12–14 minutes.

Once cooked, carefully transfer the Crispy Crab Rangoon Bombs to a wire rack to cool slightly. Serve warm with dipping sauces like sweet chili sauce or spicy mayo.