In a medium mixing bowl, combine the cold cream cheese, crab meat, chopped green onions, garlic powder, soy sauce, salt, and pepper. Mix until smooth and creamy.

Open the can of refrigerated biscuit dough and separate the pieces. Flatten each biscuit round to form small discs about ¼ inch thick.

Place about 1 tablespoon of the crab filling in the center of each flattened biscuit. Fold the edges around the filling and pinch to seal.

Choose your cooking method: heat oil in a skillet to 350°F (175°C) for frying, preheat air fryer to 375°F (190°C), or oven to 400°F (200°C).

Carefully add the bombs to hot oil, frying for about 2-3 minutes until golden brown. For air frying, cook for 8-10 minutes.

Use a slotted spoon to transfer cooked bombs to a paper towel-lined plate. Allow to cool before serving.