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

Open the can of refrigerated biscuit dough and separate the rounds. Flatten each biscuit to about 4 inches in diameter.

Spoon approximately 1 tablespoon of the filling into the center of each biscuit round. Fold the edges up and seal tightly to create a ball shape.

For frying, heat oil to 350°F (175°C). Fry the bombs for 2-3 minutes per side until golden brown. For baking, preheat to 400°F (200°C) and bake for 12-14 minutes.

Transfer the cooked bombs to a wire rack or paper towels to cool slightly. Serve warm with dipping sauces.