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!
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.
Notes
I strongly recommend working in batches. For example, add filling to 10 or so wrappers at once. 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.