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! We love to serve these little gems with our homemade sweet chili sauce.
Another awesome variation on crab rangoon is this crab rangoon dip – everyone fights over it!
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!
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!
How to Make Crab Rangoon
It’s super simple! Mix all of the filling ingredients together in a bowl until combined, place a small spoonful onto a wonton wrapper, pinch the wrapper to form a flower shape, then they’re ready to be deep fried.
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. (Skip to the end for the complete printable recipe.)
The recipe was made and tested using this Phillips model Air Fryer with a basket and requires preheating. If you own a different model air fryer, I would suggest doing a test run with just a couple rangoons and then adjust the time/temp, if necessary. Air fryers are all similar, but just like ovens, cooking times can vary. This air fryer is also small. If yours is bigger than 3 quart, you can fit more in your basket, as long as they’re not touching.
Baked Crab Rangoon: Don’t have an air fryer? No worries! These can also be baked in the oven.
- Place them on a parchment paper lined baking sheet.
- Spray with cooking spray or brush well with vegetable oil.
- Baked at 400 degrees for 10-12 minutes or until golden.
Crab Rangoon Recipe Notes
- 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.
- 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!
- If you like an extra creamy filling and a more subtle crab flavor, use half of the crab for the filling. (However, it will make less wontons overall.)
- Crab Rangoon Calories: one of these is 57 calories, which is far less than their deep fried cousin. Woot!
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!
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 Facebook, Instagram, Pinterest, and YouTube!
Crab Rangoon (Air Fryer or Baked)
Ingredients
- 8 ounces crab meat
- 8 ounces cream cheese , softened
- 1 tablespoon mayonnaise
- 1 scallion , thinly sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 12 ounce package wonton wrappers (you might have some left over)
Instructions
- Drain the crab meat and check for shells; 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.
- Place about 1 teaspoon of the crab filling in the center of each wonton wrapper. 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.
- If your air fryer requires preheating, set it now to 375 degrees F.
- 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 4 minutes until golden brown and crispy.
- Serve with sweet chili sauce and enjoy!
Notes
Nutrition
Other Notes
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