Air-Fried Crab Rangoon: A Tasty, Easy Treat

Crab Rangoon is a popular American Chinese restaurant appetiser that can be made in an air fryer. The air-fried version is a healthier alternative to the traditional deep-fried dish, as it requires no oil for cooking. The dish consists of crispy wonton wrappers filled with a creamy mixture of crab, cream cheese, and seasonings. The air fryer method yields a quick, easy, and healthy dish with a crunchy exterior and a warm, fluffy centre.

Crab Rangoon filling ideas

Crab Rangoon is a popular appetiser that combines crab, cream cheese, and seasonings wrapped in a wonton wrapper. The filling is creamy and rich, while the wrapper is crispy. Here are some ideas for Crab Rangoon fillings:

• Crab and Cream Cheese: This is the most common filling, combining crab meat, cream cheese, and seasonings such as garlic powder, onion powder, soy sauce, and Worcestershire sauce. You can use either imitation crab meat or real crab meat, depending on your preference.
• Cream Cheese and Nutella: For a sweet twist on Crab Rangoon, try filling the wonton wrappers with a mixture of cream cheese and Nutella.
• Cream Cheese and Fruit: Another sweet option is to mix cream cheese with diced pineapple, strawberry, or blueberry jelly. You could also try cream cheese with powdered sugar and orange marmalade for a zesty flavour.
• Shrimp: For an extra seafood kick, add some raw, chopped shrimp to the filling mixture.
• Herbs: Stir in some fresh herbs like cilantro or tarragon to add a burst of flavour to your Crab Rangoon.
• Cheese: Fold in some shredded cheese to make the filling even creamier and richer.
• Lighten it up: Cut down on calories by using a mixture of cream cheese and yogurt for the filling.

Air fryer temperature and time

The cooking time will vary depending on the air fryer model and brand, but on average, crab rangoon should be cooked for around 10 minutes at 350°F to 370°F. It is recommended to cook them in batches to ensure even cooking and avoid overcrowding the air fryer basket.

For best results, preheat the air fryer for about 10 minutes before adding the crab rangoon. This helps the wonton wrappers start cooking quickly, maintaining their shape and achieving the desired crispness. Additionally, spraying the air fryer basket with oil ensures even browning and prevents sticking.

During the cooking process, it is advisable to flip the crab rangoon halfway through the cooking time to ensure even cooking on all sides. The total cooking time may vary from 8 to 15 minutes, depending on the desired level of crispness and the air fryer's performance. It is important to keep an eye on the crab rangoon to avoid overcooking or burning.

When cooking frozen crab rangoon, it is recommended to increase the cooking time by a few minutes. For pre-cooked frozen crab rangoon, a temperature of 330°F for 8 minutes is suggested. For uncooked frozen crab rangoon, a similar temperature between 350°F and 370°F can be used, but the cooking time should be extended to around 10-12 minutes.

How to fold Crab Rangoon

Folding Crab Rangoon is an art, and there are several ways to do it. Here is a step-by-step guide on how to fold Crab Rangoon:

Preparation:

Before you start folding, it is important to prepare your wonton wrappers. Cover any wonton wrappers that you are not actively folding with a dish towel, as they dry out quickly.

Filling:

Place about 1-2 teaspoons of filling in the middle of each wrapper. Be careful not to overfill, as this can cause the wrappers to burst open during cooking.

The Triangle Fold:

This is the most common method and is quite simple. First, dip your fingers in egg wash and moisten the edges of the wrapper all around to create a sticky surface. Then, fold one corner up and connect it with the opposite corner to form a triangle. Press the edges together to seal and remove any air from the inside.

The Pyramid Fold:

Place a wonton wrapper on your work surface. Place the filling in the centre. Dip your finger into a beaten egg and run it around the edges of the wrapper. Seal the wonton into a pyramid shape by pulling two corners up and pressing them together. Then, draw up the other two corners and press them together as well.

The Boat Fold:

Start by folding the wrapper into a triangle shape, as described above. Bring one corner over to the opposite corner and press the corners and sides together to seal. Then, bring the other two opposite corners together and seal them over the filling. This creates a little "boat" shape.

The Purse Fold:

Bring two adjacent corners together so they meet in the centre of the wrapper and over the filling. Press the corners and edges together to seal. Then, fold a third corner up to the same point and press and seal it into the other two corners. Finally, fold the last corner up and press and seal it into the others. You should be left with a completely sealed pouch.

The Star Fold:

Bring two adjacent sides together over the filling, working from the middle of each side. Press the centres of both sides together. Then, bring the remaining two sides to the same point, creating an "X" shape with slightly open corners.

No matter which folding method you choose, the key is to ensure that the edges are well sealed and that there is no filling exposed to air.

Crab Rangoon dipping sauces

Crab Rangoon is often served with a sweet and spicy dipping sauce. Here are some ideas for sauces to accompany your Air Fryer Crab Rangoon:

Sweet and Sour Sauce

Combine rice vinegar, brown sugar, ketchup, chilli flakes, and water in a small saucepan and bring to a simmer. Add cornstarch and water to form a slurry, then whisk into the sauce and bring to a boil. Finish by adding pineapple chunks and pureeing with an immersion blender.

Sweet Chilli Sauce

This is a popular choice for Crab Rangoon and can be found in most grocery stores.

Orange Sweet Chilli Sauce

Add rice vinegar, sugar, orange zest, orange juice, garlic, water, and red pepper flakes to a small pot. Bring to a boil, then reduce to a simmer, stirring until the sugar dissolves. Add cornstarch and water to form a slurry, then add to the sugar mixture and whisk to combine. Simmer until the sauce becomes thick and shiny.

Sweet and Spicy Dipping Sauce

Combine the following in a small bowl: soy sauce, garlic chilli sauce, rice vinegar, and brown sugar. Whisk together and serve with Crab Rangoon.

Seafood Sauce

This was suggested by a user in the comments section of an Air Fryer Crab Rangoon recipe.

How to store and reheat Crab Rangoon

Storing Crab Rangoon

To store crab rangoon, allow them to cool to room temperature. Then, place them in an airtight container, ensuring they are in a single layer and not touching. They will last up to 3 days in the fridge but will get soggier each day. If you seal the crab rangoon while they are still warm, condensation will build up and make them soggy.

You can also freeze crab rangoon. To do this, first, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag, removing as much air as possible before sealing. Frozen crab rangoon will last up to 6 months.

Reheating Crab Rangoon

The best methods for reheating crab rangoon are the air fryer, oven, and stovetop. The microwave can also be used but will likely result in soggier crab rangoon.

To reheat crab rangoon in the air fryer, preheat the air fryer to 350°F (180°C). Place the crab rangoon in the air fryer basket in a single layer, ensuring they are not overcrowded. Reheat for 3-4 minutes, checking for crispness.

To reheat crab rangoon in the oven, preheat the oven to 350°F (180°C). Place the crab rangoon on a wire rack or a preheated baking tray and heat for 5-10 minutes. If using a baking tray, flip the crab rangoon halfway through.

To reheat crab rangoon on the stovetop, place a frying pan on medium heat and add a small amount of oil if needed. Reheat the crab rangoon for 3-4 minutes, stirring occasionally, until evenly warmed.

To reheat crab rangoon in the microwave, place them on a microwave-safe plate and cover with a damp paper towel. Reheat in 15-30 second intervals until warmed through, stirring occasionally.

Frequently asked questions