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The air fryer is perhaps the easiest way to make crispy, golden crab rangoon. In this recipe we’ll use wonton wrappers stuffed with a simple filling of cream cheese, crab meat, and scallions to make the best crab rangoon you’ve ever had!
I don’t know about you, but I love Chinese food. Whether I’m sitting at a restaurant or ordering takeout, I always have to have crab rangoon. Making them at home was a no-go because I didn’t want to deal with frying them until I learned how to do it with my air fryer. Turns out, making crab rangoon in your air fryer is ridiculously easy!
Why You’ll Love This Crab Rangoon Recipe
- Simple: You just mix up a simple creamy filling, then stuff it into wonton wrappers and pop them into your air fryer.
- Lighter: Making crab rangoon in the air fryer is a lighter alternative to deep-frying, yet just as delicious.
- Versatile: From salt and pepper chicken to tom yum soup, crab rangoon pairs perfectly with many Asian-inspired recipes. You can also keep it casual and serve it as a game day appetizer.
What is Crab Rangoon?
Crab rangoon is a popular appetizer served in Chinese restaurants throughout the United States. They are made with wonton wrappers folded around a mixture of cooked crab meat, cream cheese, herbs, and other flavoring, and then deep-fried to a crispy golden brown. Crab rangoon is delicious as-is, but traditionally, they are dipped in a sweet and sour sauce.
What You’ll Need
- Cream cheese – The creamy base for the filling. Regular or whipped cream cheese both work here, just make sure it’s softened for easy mixing.
- Soy sauce – Adds a salty, umami depth to balance the richness of the cream cheese.
- Toasted sesame oil – Brings a warm, nutty flavor that gives the filling that takeout-style taste.
- Garlic powder – A simple way to layer in savory flavor without overpowering the crab.
- Canned lump crab meat – Drained, squeezed, and flaked apart. Removing excess moisture is key so the wontons don’t burst while cooking. Imitation crab can be used in a pinch.
- Scallions – Add freshness and a mild onion bite that brightens the filling.
- Wonton wrappers – Thin dough squares used to hold the filling; you’ll fold and seal them into the classic rangoon shape.
- Egg – Lightly beaten and used as an egg wash to seal the wonton edges so they stay closed while cooking.
How to Make Crab Rangoon in the Air Fryer
- Make the filling. Beat the cream cheese on high speed until fluffy. Mix in the soy sauce, toasted sesame oil, and garlic powder. Fold in the crab meat followed by the scallions.
- Preheat the air fryer to 360˚F.
- Fill the wonton wrappers. Add a couple of teaspoons of crab filling to a wonton wrapper. Moisten the edges of the wrapper with the beaten egg, fold the corners toward the center, and seal with your fingers.
- Fry. Grease the air fryer basket with cooking spray, place the prepared dumplings in the basket, and cook them for 5 minutes.
- Serve. Remove the crab rangoon from the basket and let them rest for a minute before serving.
Recipe Tips
- Squeeze the crab meat. Excess moisture in the filling can cause the dumplings to explode in the air fryer. So make sure to squeeze as much moisture out of the crab meat as possible.
- Keep a moist towel on hand. Moving between filling, egg wash, and wonton wrappers can be a sticky mess. Do yourself a favor and keep a moistened towel close by. Wipe your hands as needed.
- Don’t over stuff the wrappers. When filling the wonton wrappers, do not put more than 1-1 1/2 teaspoons of filling inside. Over-stuffing the wrappers predisposes them to burst in the frying process.
- Be wary of trapped air. Air trapped in the dumplings can cause them to explode in the air fryer. Be sure to press the air out of the dumplings as you seal them.
Serving Suggestions
Serve crab rangoon with my egg rolls, steak fried rice, or Asian beef skewers. Alternatively, serve them as finger food alongside these pretzel bites, shrimp guacamole tortilla bites, crab stuffed mushrooms, or my Buffalo meatballs. Try dipping them in soy sauce, sweet chili sauce, sesame ginger sauce, or even honey sriracha.
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Air Fryer Crab Rangoon
Ingredients
- 6 ounces cream cheese, at room temperature
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic powder
- 6 ounces canned lump crab meat, drained and squeezed (it is crucial to get as much moisture out of the meat as possible) and flaked apart
- 5 scallions, finely sliced (green and white parts)
- 12 wonton wrappers
- 1 large egg, beaten to break up the yolk
Instructions
- Prep. Preheat the air fryer to 360˚F.
- Make the filling. In the bowl of a stand mixer, beat the cream cheese until fluffy and smooth. Add the soy sauce, toasted sesame oil, and garlic powder and beat to combine.
- Combine. Using a rubber spatula, fold the drained and flaked crab meat into the cream cheese mixture. Fold in the scallions.
- Make the dumplings. Measure 2 teaspoons of crab filling, roll it into a ball, and place it in the center of a wonton wrapper. Using your fingers, moisten the edges of the wrapper with a bit of the beaten egg and fold the corners up to meet at the top of the dumpling.
- Seal. Press the edges together to seal, doing your best to press any air out of the dumpling as you go. Repeat with the rest of the filling and wonton wrappers.
- Cook. Grease the air fryer basket with cooking spray and place the prepared dumplings in the basket. Cook for 5 minutes. If they aren't golden brown at the end of the cooking time, cook for an additional 1 to 2 minutes.
- Serve. Remove the crab rangoon from the air fryer basket, let them rest for a minute, and serve.
Equipment
Notes
- Cream Cheese: I have used full-fat cream cheese and Neufchatel cheese, and both worked out great. The best advice is to have the cream cheese at room temperature and mix it until fluffy and smooth.
- Crab Meat. Make sure to squeeze as much moisture from the crab meat as possible.
- Moving between filling, egg wash, and wonton wrappers can get messy; keep a moistened towel close by and wipe your hands as needed.
- Filling: Do not put more than a couple of teaspoons of filling inside the wonton wrappers. Overstuffing the wrappers can cause them to burst during the cooking process.
- Air trapped in the dumplings can also cause them to pop in the air fryer. Be sure to press the air out of the dumplings as you seal them.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store and Reheat
- Store in the fridge: Crab rangoon are best served immediately. If you have leftovers, let them cool completely before sealing them in an airtight container and keep them in the refrigerator for up to 2 days.
- To reheat: Preheat the air fryer to 375˚F and reheat them for 3 to 4 minutes.
- To freeze: Seal extras in an airtight container and store them in the freezer for up to 3 months.
I love how crispy these crab rangoon are! Perfect for an appetizer or snack!
This is such an amazing appetizer!! My kids loved how crispy these are! Thanks for the recipe!
These are the perfect appetizer! Thanks for the easy air fryer recipe!
Looks incredible! I’m excited to make this!
This is one of the best crab rangoon recipes I’ve ever made. The filling is spectacular, and the shell is extra crispy. nice!