Preheat your oven to 375°F or your air fryer to 350°F.

In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of chopped imitation crab meat, and 2 sliced green onions. Add 1 teaspoon of garlic powder, 1 teaspoon of Worcestershire sauce, a pinch of salt, and pepper to taste. Mix thoroughly until the filling is smooth and well-combined.

On a clean, floured surface, take the refrigerated biscuit dough and flatten each round into 4-inch disks. Aim for uniform thickness.

Scoop 1½ tablespoons of the creamy crab filling into the center of each dough disk. Carefully fold the edges over the filling and pinch them tightly to seal.

Line a greased baking sheet with your assembled crab rangoon bombs, placing them seam-side down.

In a small bowl, whisk one egg until smooth, then brush the egg wash over the tops of the crab rangoon bombs.

Place your baking sheet in the oven and bake for 15-18 minutes, or air fry for 10-12 minutes.

Once cooked, remove the bombs from the oven or air fryer and allow them to cool for a few minutes.