This crab rangoon recipe features irresistibly crispy wonton pockets filled with creamy, crab-packed goodness. To keep them lighter and healthier, the rangoons are cooked in the air fryer instead of a deep fryer. Try this recipe for a better-than-takeout experience at home!
Okay, so this crab rangoon recipe requires a little leg work, but I promise it’s so worth it! With my tips, you’ll be a wonton folding pro in no time. And like my crab salad, I stick to real crab meat for the best flavors and textures.
Why I Love This Recipe
You’ve probably seen crab rangoons on Chinese takeout menus, but this dish just got even better! First, making it in the air fryer means way less oil and mess than traditional deep-frying.
Second, I use real crab meat instead of imitation crab meat commonly found in restaurant versions. Combined with rich cream cheese and savory seasonings, these crispy, crunchy bites are the perfect appetizer or finger food for holiday parties, date nights, or game days.
Ingredient Notes
You only need 6 ingredients for this air fryer crab rangoon recipe! Here’s a breakdown:
- Lump crab meat: I always use real lump crab meat in my recipes. It offers the sweetest, most succulent flavor and texture. Plus, it doesn’t contain any artificial additives!
- Cream cheese: Use full-fat plain cream cheese for the creamiest results. Let it soften to room temperature before starting.
- Wonton wrappers: Look for wonton wrappers in your local Asian food market in the freezer section or the refrigerated section of grocery stores near egg roll wrappers.
- Green Onions: Add a mild, crunchy bite and a pop of color to the filling.
- Garlic: Fresh garlic cloves give the filling a slight kick and savory depth of flavor.
- Worcestershire sauce: Adds a complex umami flavor to the filling.
Substitutions
- Crab: Imitation crab, finely chopped shrimp, or even canned tuna can work in a pinch.
- Cream cheese: You can also try ricotta cheese if you don’t have cream cheese.
- Wrappers: Try rice paper or thin spring roll wrappers for a gluten-free option.
- Green onions: Chives or finely chopped shallots also work.
- Worcestershire sauce: Soy sauce is another option. Or, use tamari to make your recipe gluten-free.
How to Make
Making crab rangoon in the air fryer is easier than you might think! Follow my step-by-step instructions for the best results.
Cooking
Step 1
Add all the ingredients except crab meat to a medium mixing bowl. Stir until everything is well combined to distribute the flavors evenly.
Step 2
Gently fold the drained crab meat into the bowl with the mixed ingredients. The key here is to carefully mix the crab meat into the sauce to maintain its chunky texture.
Step 3
Lay 10 wonton wrappers on a clean, dry surface, positioning them in a diamond shape for easier folding. Cover extra wrappers with a damp cloth while you work to prevent them from drying out and becoming brittle. Place a small bowl of water near your working area.
Step 4
Spoon 1 teaspoon of the crab mixture onto the center of each wrapper. Avoid overfilling the wrappers to prevent the filling from oozing during sealing and cooking.
Step 5
Brush the top left and right edges of the wonton wrapper with water. Fold the bottom corner to meet the top edge, forming a triangle, and press firmly to seal. Pressing from the center outwards helps remove any trapped air, which can cause the rangoon to burst during cooking.
Step 6
After sealing it into a triangle, wet your fingers again and brush over the center seam.
Then, fold the left and right edges of the triangle over each other to resemble an envelope with the top open. Place them on a baking sheet.
Step 7
Set your air fryer to 370 degrees Fahrenheit. Lightly spray the basket with cooking oil to prevent sticking. Place the prepared rangoons in the basket in a single layer, ensuring they do not overlap for the crispiest results.
Step 8
Air fry the rangoons for 8 minutes, flip them over, and cook for another 2 minutes. Serve your freshly made crab rangoons warm with a side of sweet and sour sauce for dipping!
Expert Tip
The only time-consuming and “tricky” part of this air fryer crab rangoon recipe is folding the wonton wrappers. Start with one wrapper to practice your technique, then I strongly recommend working in batches to make your life easier.
Lay out and add filling to 10 wrappers at the same time. Then, seal all the wrappers and transfer them to a baking sheet as they are sealed. Continue working like this until the wrappers are filled and you are ready to air fry!
Cooking Tips
- Seal the wontons: Remember to dampen the edges of the wonton wrappers with water before folding them to ensure a proper seal and prevent the filling from spilling out.
- Filling amount: Avoid overfilling the wontons! A teaspoon of filling is enough to allow the wrapper to crisp up nicely while still encasing a generous amount.
- Small batches: Fry in small batches to prevent soggy and undercooked rangoons.
Frequently Asked Questions
How do I know when the crab rangoons are done frying?
Crab rangoons are done when they’re golden brown and crispy. This process typically takes about 4-5 minutes per side. Use tongs to remove them safely from the air fryer.
Can crab rangoons be baked instead of air-fried?
Yes! You can bake them at 375 degrees Fahrenheit for 10-15 minutes until golden brown, turning once halfway through baking. Lightly brush them with oil for a crispy exterior.
How do I seal the wontons properly to prevent leaking?
Dampen the edges of the wonton wrapper with water before folding, and press the edges together firmly. For added security, you can also crimp the edges with a fork.
Storing & Reheating
If you have leftovers, they store well! Let your crab rangoons cool to room temperature before storing them to maintain their crispiness.
Fridge
You can store crab rangoons in the fridge for up to 3 days in an airtight container. Place a piece of parchment paper between layers to prevent sticking.
Freezer
Freeze assembled but uncooked crab rangoons on a baking sheet, then transfer them to a freezer bag or container. They can be stored for up to 2 months and fried straight from the freezer. Simply add a few minutes to the cooking time!
More Seafood Recipes
Crispy Crab Rangoons (Made in the Air Fryer)
Equipment
Ingredients
- 6 ounces cream cheese (softened)
- 8 ounces lump crab meat (drained and picked)
- 2 green onions (chopped (about 3 tbsp))
- 48 wonton wrappers
- 2 cloves garlic (minced)
- 1 teaspoon Worcestershire sauce
- cooking spray (I used avocado)
- Sweet and sour sauce for dipping (optional)
Instructions
- Add all ingredients to a medium bowl, except for the crab meat. Stir until all ingredients are well combined.
- Add the drained crab meat to the bowl and gently stir.
Prep Your Work Area
- On a clean and dry counter or cutting board, lay out 10 wrappers diagonally. Like a diamond shape.
- Place a small bowl of water on your work surface. This will be used to “seal” the filling inside each wrapper.
Assemble the Crab Rangoons
- To the center of each wrapper, add 1 teaspoon of the crab mixture. Be careful not to overfill as the filling will ooze from the sides.
- Now, wet your index finger with water and brush the top left and right edges of each wonton wrapper.
- Fold the bottom corner of the wrapper to meet the top edge, forming a triangle. Press down to secure.
- Working from the center, gently press the air out from around the filling. Be careful not to push the filling out of the wrapper.
- Then, wet fingers again and brush over the center, folding the left and right edges of the triangle over each other. (This should look like an envelope with the top open). Place on a baking sheet until ready to air fry.
Cook
- Preheat the air fryer to 370 degrees. Lightly spray the basket of your air fryer.
- Working in batches, place the rangoons in a single layer and air fry for 8 minutes. Flip and cook for 2 more minutes.
- Serve warm with sweet and sour dipping sauce.