Air Fryer crab rangoon is a fantastic alternative to the traditional deep-fried version!
The air fryer version is just as crispy and flavorful! Make this favorite easily at home in less time than it takes for delivery!
What is Crab Rangoon?
- AKA crab puffs, crab rangoon is easy and fun to make! Use wonton wrappers and fill them with a savory mixture of crab & cream cheese. Then simply air fry them until crispy and serve them with a sweet & sour dipping sauce.
- This homemade recipe is perfect for party prep! Simply make ahead, thaw from frozen, and pop them in the air fryer!
- Crab rangoons are always the first appetizer to go at parties and get-togethers, but these are so easy to make ahead, freeze and reheat in minutes in the air fryer!
What’s in Carb Rangoon?
Crab – Fresh real crab meat, lump crab meat, or canned crab works in this recipe, even surimi (imitation crab meat) will do, but the flavor might be slightly different. Be sure crabmeat is thoroughly drained and any liquid is squeezed out.
Cream Cheese – For the best flavor, use regular (not low-fat or non-fat) cream cheese and allow it to come to room temp to make blending easier.
Seasonings – Worcestershire and soy sauce give rangoon a savory flavor against the rich cream cheese. Add more or less depending on your preference. Switch out the Worcestershire and soy for the same amount of hoisin or teriyaki sauce, if desired. Sprinkle in garlic powder if desired.
Variations – Add a little crunch to crab rangoons with some finely chopped mushrooms, cabbage, bell peppers, or water chestnuts. A little bit of your favorite hot pepper sauce from chili paste to sriracha will give rangoons a spicy kick! Use leftover wonton wrappers for egg rolls, or buffalo chicken wontons, or jalapeno wonton cups.
Serve with sweet chili sauce or sweet and sour sauce.
How to Make Air Fryer Crab Rangoon
These impressive looking appetizers are deceptively easy to cook!
- In a small bowl, prep filling mixture (per recipe below).
- Place creamy crab filling in the center of the wrapper and seal by dampening the edges of the wrapper with water and lifting up the diagonal corners then pressing them together until they’re sealed.
- Air fry in a single layer until golden brown and serve hot!
A single layer will help ensure proper air circulation around the rangoons, make in batches if needed.
Use an egg wash instead of water for a better seal.
Crab Rangoon Storage
Keep leftover crab rangoon in an airtight container in the fridge for about 3 days.
Reheat them in the air fryer before serving again.
Freeze cooked and cooled or uncooked rangoons for up to 2 weeks by placing them in a single layer on a baking sheet before transferring them to freezer bags. Thaw before reheating.
Air Fryer Crab Rangoon
- 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
- 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.
- 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 information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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