In a medium bowl, blend together the cream cheese and crab meat until smooth and creamy. Stir in the chopped green onions, garlic powder, soy sauce, salt, and black pepper to enhance flavor.

Preheat your oven to 400°F (200°C) if baking, or heat oil in a deep pan to 350°F (175°C) for frying. Flatten each round of the refrigerated biscuit dough until about 1/4-inch thick.

Scoop about 1 tablespoon of the creamy crab filling into the center of each dough round. Fold the dough over the filling and pinch the edges tightly to create a seal.

If frying, carefully lower the assembled Crab Rangoon Bombs into the hot oil, cooking for about 2–3 minutes on each side until golden. If baking, place on a lined baking sheet and bake for 10–14 minutes.

Once cooked, remove from heat and place on a paper towel-lined plate to absorb excess oil. Allow to cool slightly before serving.