In a mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of crab meat, 2 finely chopped green onions, 1 teaspoon of garlic powder, 1 tablespoon of soy sauce, and a pinch of salt and pepper. Stir until smooth and well-blended. Set aside.

Take your biscuit dough and flatten each round slightly, aiming for about ¼ inch thickness. Lay the dough on a lightly floured surface to prevent sticking.

Place approximately 1 tablespoon of the creamy crab filling in the center of each flattened dough round, fold edges over the filling, pinching and sealing tightly to form small balls.

For frying, heat oil in a deep skillet to 350°F (175°C) and fry the bombs in small batches for 2-3 minutes per side until golden brown. For baking, preheat oven to 400°F (200°C), arrange bombs on a baking tray, brush with oil, and bake for 12-14 minutes.

Once cooked, use a slotted spoon to remove the bombs and place them on a plate lined with paper towels to cool.