Air Fryer Crab Rangoon
Updated
Updated
Just like your favorite Chinese takeout appetizer, but air fried or baked instead of deep fried, so you can have several without any guilt! This Air Fryer Crab Rangoon recipe is super simple, delicious, and freezer friendly!
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Crab Rangoon are easily one of my favorite appetizers to order when we get Chinese takeout – so crispy on the outside, with a sweet creamy inside. We usually order two batches because I never want to share. But for the tiny amount you get and the steep price, it’s definitely not a cheap starter. Way less expensive to make them at home.
For this recipe, I took the beloved elements of crab rangoon, but instead of deep frying them, they’re cooked in the air fryer. One of these is only 69 calories, which is far less than their deep fried cousin. Woot! Less work and less calories, so you can enjoy more of them without the guilt!
Another awesome variation on crab rangoon is this crab rangoon dip – everyone fights over it!
What is Crab Rangoon?
Crab Rangoon is a super popular appetizer found on most Chinese menus nationwide, right up there with egg rolls as a consumer favorite. They are wontons filled with a crab and cream cheese mixture, pinched into little purses and then deep fried. Since cream cheese doesn’t exist in authentic Chinese cuisine, though, it’s probably a safe assumption that they originated in America. Either way, nobody can debate how delicious they are!
Helpful Tips
- Use any type of crab. Canned crab claw meat, jumbo lump crab, fresh crab, or imitation crab all work. There’s no shame in using imitation crab meat to save on money. They will still be delicious!
- Cream cheese should be softened. Make sure it’s softened to room temperature so it’s easier to mix without any lumps remaining.
- Wonton wrappers. Purchase a 12 ounce package wonton wrappers (you might have some left over.) And don’t overstuff the wonton wrapper or they could burst open while cooking.
- Try to seal the wrapper around the filling. You want a good seal around the filling, otherwise air will get in, which will create steam and break open the wrapper. If a little bit of the filling comes up in the center of the wonton, that is okay.
- All air fryers are not the same. I would suggest doing a test run with just a few crab rangoon and then adjust the time/temp, if necessary. Air fryers are all similar, but just like ovens, cooking times can vary.
Air Fryer Crab Rangoon
Ingredients
- 8 ounces lump crab meat
- 8 ounces cream cheese, softened
- 1 tablespoon mayonnaise
- 1 scallion, diced
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 12 ounce package wonton wrappers, (you might have some left over)
Instructions
- Drain the crab meat and check for shell fragments; set aside.
- In a medium bowl add the cream cheese and mix together with the mayonnaise, scallion, garlic powder, Worcestershire sauce, salt, and pepper. Gently fold in the crab.
- Moisten the edges of the wonton wrapper with a touch of water, then place about 2½ teaspoons of the crab filling in the center. Bring the two flat sides of the wrapper together to form four points (as seen in the photos.) Try to seal the wrapper around the filling – if a little bit of the filling comes up in the center of the wonton, that is okay.
- Spray the basket of the air fryer with cooking spray. Place as many wontons as you can into the basket without touching. Spray the wontons generously with cooking spray.
- Air fry for 6 minutes at 380 degrees F until golden brown and crispy.
- Serve with sweet chili sauce and enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
How to Make Air Fryer Crab Rangoon
This particular crab rangoon recipe is air fried, making it quicker, easier, and no smell of grease wafting throughout the house for days afterward. It’s super simple to make in just 4 steps.
- Check the crab meat. Drain the crab meat and pick through it to make sure there aren’t any shell fragments.
- Make the filling. In a bowl, mix together 8 ounces softened cream cheese, 1 tablespoon mayo, 1 diced scallion, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp coarse salt, and 1/4 tsp pepper until combined.
- Fill the wonton wrappers. Moisten the edges of the wonton wrapper with a touch of water. Place 2½ teaspoons of the filling in the center and pinch the wrapper to form a flower shape.
- Place rangoons in air fry basket. Spray your air fryer basket with nonstick spray and place the filled wontons inside in a single layer, not touching. Spray the tops with nonstick spray.
- Air fry. Set your air fryer to 380F and air fry for 6 to 7 minutes.
Make Ahead and Freezer Instructions
Can you freeze crab rangoon? Yes! This crab rangoon recipe freezes wonderfully. Then you can just pull however many you want out of the freezer, let them thaw, cook, and have a great little appetizer or snack in minutes!
Simply prep the rangoons according to the recipe (up until the point of cooking), place on a parchment-lined baking sheet, and transfer to the freezer for a few hours until solid. Then put them all in a large resealable freezer-safe plastic bag for longer term storage. Make sure to remove any air from the bag and label. They’ll last for up to 2 months, but make sure they don’t develop ice crystals or freezer burn. Thaw, spray or brush with oil, and cook.
What to Serve with Crab Rangoon?
Crab rangoon is a perfect accompaniment for serving with your favorite Chinese stir fry recipes like Sweet and Sour Chicken, Cashew Chicken, or fried rice, and sweet chili sauce for dipping!
More Air Fryer Recipes:
- Air Fryer Pineapple
- Crispy Air Fryer Onion Rings
- Easy Air Fryer Biscuits Donuts
- Air Fryer French Toast Sticks
- Air Fryer Apple Hand Pies
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Thank you for sharing your recipe.
How do you cook this recipe without an air fryer ?
Hi Cheryl – directions for baking in the oven are included in the article.
These are the best I have ever eaten!!! I ended up deep frying most of them.
Ive made these once before and they were BOMB! I’m about to make again, but I’m wondering how long in advance I can prep the filling? Would a couple days be okay?
Hi Rachel! The filling itself can be made and stored in an airtight container in the fridge up to 2 days in advance.
I made them and my husband couldn’t quit eating them. I did a full tablespoon of filling and it only made 25.
Recipe was very good and will make again. Might cut back on the salt just a bit.
These were the perfect little Thanksgiving appetizer. Would make again.
Loved these so much.