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This air fryer crab rangoon recipe makes crispy morsels made of wonton wrappers stuffed with a simple filling of cream cheese, crab meat, and scallions. An easy Asian-inspired recipe that’s perfect served as a simple appetizer!
Easy Air Fryer Crab Rangoon
I don’t know about you, but I love Chinese food, and whether sitting at a restaurant or ordering take-out, I always have to have crab rangoon. I decided to use my air fryer to make these treats at home, and they turned out great! Air Fryer Crab Rangoons are a lighter alternative to deep-fried rangoons and are just as delicious. They are also great for using leftover crab meat and cream cheese.
What is Crab Rangoon?
Crab rangoon, or crab puffs, 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. They are delicious as-is, but traditionally, they are dipped in a sweet and sour sauce.
Ingredients For Crab Rangoon
- Cream Cheese: Whipped cream cheese will work as well.
- Soy sauce
- Toasted sesame oil: This adds a deep, nutty flavor to the filling.
- Garlic powder
- Canned lump crab meat: Drained and squeezed. Flake the drained crab meat apart before adding it to the filling. Note that it is crucial to get as much moisture out of the meat as possible; otherwise, the dumplings have a good chance of bursting in the air fryer.
- Scallions
- Wonton wrappers
- Egg
How to Make Crab Rangoon in the Air Fryer
- 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. Repeat with the remainder of the filling.
- Fry. Grease the air fryer basket with cooking spray and place the prepared dumplings in the basket. Cook for 5 minutes.
Tips for Success
- 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
- Other finger foods. Serve crab rangoon, along with my Asian Beef Skewers. Alternatively, try your hand at these Pretzel Bites, Cajun Shrimp and Guacamole Tortilla Bites, Crab Stuffed Mushrooms Recipe, or my Buffalo Meatballs in Puff Pastry Cups.
- Dipping sauces. Try dipping them in soy sauce, sweet chili sauce, sesame ginger sauce, or even honey sriracha.
How to Store and Reheat
- 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 leftovers, seal them in an airtight container and store them in the freezer for up to 3 months.
More Asian Inspired Recipes
- Pad See Ew (Thai Stir Fried Noodles)
- Thai Chicken Lettuce Wraps
- Chinese Chicken and Broccoli
- Asian Glazed Air Fryer Chicken Thighs
- Crock Pot Sweet and Sour Asian Meatballs
- Asian Chicken Noodle Soup
ENJOY!
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Air Fryer Crab Rangoon
Delicious Air Fryer Crab Rangoons are made with a blend of cream cheese, crab meat, and seasonings, wrapped in wonton wrappers, and air-fried to golden perfection – an ideal appetizer for any event!
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
- 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.
- Using a rubber spatula, fold the drained and flaked crab meat into the cream cheese mixture.
- Fold in the scallions.
- Preheat the air fryer to 360˚F.
- 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.
- 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.
- Grease the air fryer basket with cooking spray and place the prepared dumplings in the basket.
- Cook for 5 minutes. If the crab rangoons aren't golden brown at the end of the cooking time, cook for an additional 1 to 2 minutes.
- Remove from the air fryer basket and serve.
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
Serving: 2dumplings | Calories: 186kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 377mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
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.
Did you make a recipe? Leave a rating
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!