This tasty Air Fryer Crab Rangoon recipe is so quick and easy to make!
Everyone’s favorite on the Chinese menu can now be made in minutes in the air fryer. Seasoned cream cheese and crab meat are stuffed inside a wonton wrapper and air fried until golden crisp and ready to enjoy.
Air Fryer Crab Rangoon
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Best Crab Appetizer
- This retro recipe is as fun to make as it is to eat! Elegant as appetizers, but easy enough to make for a fun snack – crab rangoons are hard to resist!
- Why buy the pricey frozen version when it’s so easy to make them at home with simple ingredients?
- And the air fryer does all the work with minimal clean-up!
Ingredients & Variations
CRAB: Use fresh, canned, or lump crab meat. Imitation crab will work but won’t have the same flavor.
FILLING: Cream cheese keeps everything together and some chopped green onions, Worcestershire, and soy sauce add depth of flavor.
EXTRAS: Extend the filling by adding up to 6 ounces of extra cream cheese and finely chopped mushrooms, water chestnuts, or diced bell peppers to add extra color and crunch to crab rangoon.
How to Make Crab Rangoon in Air Fryer
This delicious appetizer will definitely wow your guests!
- Prep filling mixture (per recipe below).
- Place filling in a wonton wrapper and seal.
- Air fry until golden crisp!
PRO TIP: An egg wash will help seal the edges better than water if desired.
How to Serve Crab Rangoon
With an appetizer this delicious, there is no shortage of ways to serve it! Try serving it along with a sweet and sour sauce, or a bright teriyaki sauce.
Or air fry some of our favorites to create the perfect appetizer platter: sesame green beans, some yummy Tex-Mex egg rolls, and some sweet & spicy mango shrimp & scallops.
Tips for Crispy Wontons
- Make sure the crab is drained so it doesn’t water down the filling. Once it is drained, lay it out on a clean paper towel and blot the meat with another clean paper towel.
- For best results, squeeze out as much air as possible while assembling the wontons, and avoid overfilling them.
- Store leftover crab rangoon in a covered container in the refrigerator for about 3 days. Reheat them in the air fryer before serving again.
- Freeze, uncooked or cooked and cooled, in zippered bags for about 2 weeks. Let them thaw completely before reheating in the air fryer.
More Appetizer Recipes
- Air Fryer Stuffed Mushrooms – So juicy
- Air Fryer Mozzarella Sticks – Irresistibly cheesy
- Air Fryer Zucchini Chips – A healthy snack
- Air Fryer Garlic Parmesan Wings – So crispy
Air Fryer Crab Rangoon
Equipment
Ingredients
- 5 ounces crab meat drained
- 4 ounces cream cheese softened
- 1 green onion sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 2 cloves garlic minced
- 18 wonton wrappers
Instructions
- Preheat air fryer to 340°F.
- Add cream cheese to a medium bowl and mix with a hand mixer until smooth.
- Stir in remaining ingredients except for crab. When fully combined add crab meat and gently fold it into the mixture.
- Place 1 teaspoon of the crab mixture in the middle of the wonton wrapper. Using your finger, brush the edge of the wonton wrapper with water. Flip one side over diagonally and seal it.
- Bring up the 2 ends and use the water to stick them together. Allow the remaining pointed end to naturally tuck backward.
- Place in the air fryer basket and cook for 5 minutes. Turn the heat up to 400°F and cook for 2-3 minutes.
Notes
- Drain the crab so it doesn’t water down the filling. Once it is drained, lay it out on a clean paper towel and blot the meat with another clean paper towel.
- For best results, squeeze out as much air as possible while assembling the wontons.
- Avoid overfilling them.
- Store leftover crab rangoon in a covered container in the refrigerator for about 3 days. Reheat them in the air fryer before serving again.
Nutrition
REPIN this Air Fryer Crab Rangoon Recipe
Awesome. I’m making wontons with my vortex today but I am using left over fajitas and avocado or refried beans for the filling. Have some queso for dipping. Been watching to many episodes of guys grocery games lol. Just got my vortex. Thanks for all the great recipes!