Ditch the fryer oil and make these Air-Fryer Crab Rangoons instead!
Crab rangoons are my weakness whenever I visit my favorite Chinese restaurant. Those crispy, golden parcels are simply irresistible. This air-fryer version brings those same delicious flavors straight to your kitchen while using a healthier cooking method that doesn’t sacrifice any of that beloved taste and texture. This Chinese-American favorite combines the rich, creamy texture of seasoned cream cheese with tender lump crab meat, all wrapped in delicate wonton wrappers that turn perfectly crispy in the air fryer.
I love how the air fryer transforms these little parcels into golden perfection without the need for deep frying. Say goodbye to the smell of fryer oil lingering in your house! Each bite delivers a satisfying crunch that gives way to a warm, savory filling enhanced with scallions, garlic, and a hint of Worcestershire sauce.
These rangoons are excellent for appetizers, sides, or whenever you’re craving something indulgent. They come together in less than 30 minutes from start to finish. Whether you’re hosting a dinner party or simply treating yourself to a restaurant-style snack at home, these air-fried beauties are guaranteed to disappear quickly and leave everyone asking for the recipe.
Can I make these without an air fryer?
You can totally make these crab rangoons without an air fryer. If you want to deep-fry them, heat two to three inches of any neutral oil to 350°F in a heavy pot or deep fryer, then carefully fry the assembled crab rangoon for two to three minutes until golden brown and crispy.
How do I store leftovers?
If you’ve got any leftover crab rangoons, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat any leftovers, place cooked crab rangoons in the preheated air fryer at 350°F for 2-4 minutes until crispy and warmed through. You can also freeze them for up to 2 months. To reheat them from frozen, preheat your air fryer to 350°F and cook the frozen crab rangoons for 8-12 minutes, flipping halfway through until golden and heated through.
Serving suggestions
These crab rangoons are the perfect addition to a big Chinese feast. You can make this Orange Chicken with a side of Vegetable Fried Rice, Smashed Cucumber Salad, and this lovely Asian Cabbage Salad. If orange chicken isn’t your favorite choice of protein, swap it for this Mongolian Beef, General Tso’s Tofu Recipe, or this Cashew Shrimp. Whatever you decide to serve it with, be sure to include a side of sweet chili sauce or this Spicy Mayo to dip it in.
Air-Fryer Crab Rangoon
Ingredients
- 8 ounces cream cheese softened
- 4 ounces lump crab meat
- 1 1/2 tablespoons chopped scallions
- 1 1/4 teaspoons soy sauce
- 3/4 teaspoon Worcestershire sauce
- 1 garlic clove finely minced
- 24 wonton wrappers
- Nonstick cooking spray
- Asian sweet chili sauce for serving
Instructions
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In a bowl, combine the cream cheese, lump crab meat, scallions, soy sauce, Worcestershire sauce, and minced garlic until smooth and evenly mixed.
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Lay one wonton wrapper on a flat surface. Place about 1 teaspoon of filling in the center. Moisten the edges lightly with water and fold the wrapper by bringing the corners together to enclose the filling. Press gently to seal.
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Preheat your air fryer to 350°F and lightly spray the basket with nonstick cooking spray. Arrange the filled wontons in a single layer without overlapping. Lightly spray the wontons with cooking spray to help them crisp up.
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Air fry for 6-10 minutes or until they are golden brown and crispy. Remove and serve immediately with Asian sweet chili sauce.
Nutrition
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