Air Fryer Crab Rangoon (2024)

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Air Fryer Crab Rangoon is an easy winter weeknight meal or the perfect appetizer for your holiday entertaining. Crab Rangoon is a fan favorite and such a delicious finger food that your guests will love snacking on. Serve this appetizer with a sweet chili sauce or another of your favorite dipping sauces.

AIR FRYER CRAB RANGOON

I don’t know about you but I love crab rangoon especially homemade crab rangoon.

In my house when we get Chinese takeout we fight over every last one. They are really our favorite appetizers.

Today’s Air Fryer Crab Rangoon, sometimes called crab puffs or cream cheese rangoon, are a great option to make at home.

You can control what goes into them and you can choose whether you fry them or use your air fryer.

I love using the air fryer for this recipe because it is healthier than frying them in oil and still get crispy.

Fresh wonton wrappers are filled with a creamy crab mixture with fresh lump crab, cream cheese, green onion, worcestershire sauce and soy sauce.

The wonton wrappers are closed into triangles and cooked until crispy.

My kids love crab and so I often make this Air Fryer Crab Rangoon or even this Easy Crab Cake Recipe.

INGREDIENTS IN CRAB RANGOON

FRESH WONTON WRAPPERS OR EGG ROLL WRAPPERS

FRESH CRAB MEAT

CREAM CHEESE

GARLIC POWDER

GREEN ONION

WORCESTERSHIRE SAUCE

SOY SAUCE

HOW TO MAKE AIR FRYER CRAB RANGOON

CREATE THE CRAB MIXTURE: Combine the crab meat, creamy cheese, garlic powder, green onion, Worcestershire sauce, soy sauce and sugar into a bowl and mix well.

ADD THE CRAB MIXTURE TO THE WONTON WRAPPER: Lay the wonton wrapper on a cutting board or flat surface. Place 1 tsp. of the crab mixture into the middle of a wonton wrapper.

Moisten the edges of the wonton with a little bit of the water mixture {this helps keeps the wonton together during cooking}.

CLOSE THE SIDES: Close opposite corners together into a a star makings sure the corners are all closed together.

Brush each of the wontons with vegetable oil or you can use an olive oil spray to spray them.

AIR FRY THE CRAB RANGOON: Preheat the air fryer at 400 degrees F for 5 minutes. Turn the air fryer to 350 degrees F and air fry for about 5-8 minutes or until the wontons are crispy and just turning brown.

Place the wontons on a large plate lined with paper towel to soak up any leftover oil. Serve warm with the sweet chili dipping sauce, green onions and cilantro.

TO FRY THE CRAB RANGOON: Heat oil in a large skillet until it becomes hot oil to deep fry them. Add the rangoon in and cook for about 30-50 seconds until they are crispy working in small batches.

WHERE TO FIND WONTON WRAPPERS?

The wonton wrappers I use are almost always located in the produce section. I use the fresh wonton wrappers and find they work great for crab rangoon and other appetizers.

HOW TO STORE CRAB RANGOON

REFRIGERATOR: You can store the cooked leftover crab rangoon in an air tight container in the fridge for up to 4 days.

FREEZER: You can prepare these but not cook them and put them in the freezer.

To make sure they don’t stick together you will want to put them on a baking sheet or tray and freezer them for 30 minutes before putting them in an airtight container or freezer bags.

HOW TO REHEAT AIR FRYER CRAB RANGOON:

The best way to reheat Crab Rangoon so they don’t get soggy is to put them on a baking sheet or in the air fryer and cook them at 300 for about 4 to 5 minutes or until they are hot and crispy.

TIPS AND MODIFICATIONS FOR CRAB RANGOON

CRAB: I like to try to use real crab meat when possible. I often will find it near the seafood section in a cooler or in the seafood case. If you can’t use real crab you can also try canned crab meat, frozen crab meat or imitation crab meat.

Just make sure the crab is cut into small pieces so it works well in the cream cheese filling mixture.

FILLING MODIFICATIONS: You can modify the filling using other spices, fresh herbs and even things like jelly to sweeten it. I love adding a spoonful of apricot or peach preserves sometimes.

Or you could add fresh cilantro or parsley to the cream cheese mixture. If you like spice try adding diced jalapeños or some hot sauce.

NOT OVERFILLING: Make sure not to overfill the wonton wrappers with the crab mixture. If you overfill the mixture might come out the sides while cooking.

AIR FRYING VS. FRYING: This appetizer can be make in the air fryer or can be fried the traditional way in oil.

I love the air fryer personally because you only need to spray the crab rangoon with olive oil and then cook them. This avoids them needing to be fried in oil.

OTHER SEAFOOD RECIPES YOU MIGHT LIKE:

AIR FRYER COD

MEDITERRANEAN TUNA PATTIES

TROPICAL AVOCADO STUFFED TUNA

MEDITERRANEAN SALMON BOWL

AIR FRYER SALMON

AIR FRYER TILAPIA

BLACK SEA BASS

Yield: 18

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Air Fryer Crab Rangoon is an easy winter weeknight meal or the perfect appetizer for your holiday entertaining. Crab Rangoon is a fan favorite and such a delicious finger food that your guests will love snacking on. Serve this appetizer with a sweet chili sauce or another of your favorite dipping sauces.

Ingredients

• 18 -20 fresh wonton wrappers (available in our international aisle)
• 6 oz. lump crab meat, drained
• 8 oz. Heinen's cream cheese, heated in the microwave for 30 seconds or warmed on the counter
• 1 tsp. Heinen's garlic powder
• 1 green onion, finely chopped
• 1tsp.Worcestershire sauce
• 1/2tsp.soy sauce
• 1/2 tsp. sugar
• water for closing the wonton wrappers
• Sauce to dip like a sweet chili sauce

Instructions

1. Combine the crab meat, creamy cheese, garlic powder, green onion, Worcestershire sauce, soy sauce and sugar into a bowl and mix well.
2. Lay the wonton wrapper on a cutting board or flat surface. Place 1 tsp. of the crab mixture into the center of the wonton wrapper.
3. Moisten the edges of the wonton with a little bit of the water mixture {this helps keeps the wonton together during cooking}.
4. Close all of the sides together into a a star makings sure the corners are all closed together.

TO FRY:

1. Heat about 2-3 inches of vegetable oil in a large skillet until it is about 350 degrees. Fry as many wontons as fit in your skillet for about 30 - 45 seconds, making sure they don't burn. My skillet fit about 6-7 wontons.
2. Place the wontons on a large plate lined with paper towel to soak up any leftover oil. Serve warm with the sweet chili dipping sauce and fresh cilantro.

TO AIR FRY:

1. Brush each of the wontons with vegetable oil or you can use an olive oil spray to spray them.
2. Preheat the air fryer at 400 degrees F for 5 minutes. Turn the air fryer to 350 degrees F and air fry for about 5-8 minutes or until the wontons are crispy and just turning brown.
3. Place the wontons on a large plate lined with paper towel to soak up any leftover oil. Serve warm with the sweet chili dipping sauce and fresh cilantro.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own.