Airwise Fryer Frozen Crab Rangoon: Quick And Crispy

Crab rangoon is a popular Chinese-inspired appetizer that can be easily made at home using an air fryer. The cooking time for frozen crab rangoon in an air fryer varies depending on the brand and model, but it typically ranges from 8 to 15 minutes at temperatures between 330°F to 370°F. It is important to ensure that the air fryer is preheated and the crab rangoon is placed in a single layer to ensure even cooking. Additionally, spraying the crab rangoon with oil can enhance the crispness of the dish.

Crab Rangoon folding technique

There are several ways to fold crab rangoon, and the traditional shape is a four-pointed star. This shape is best for crispy crab rangoon that doesn't puff up when cooked. You can also fold them into a triangle, a boat, a purse, or a simple wonton shape. Here is a step-by-step guide to folding crab rangoon into a four-pointed star:

Start by laying out your wonton wrappers on a cooling rack or a flat surface. It is recommended to use a cooling rack because it allows moisture to escape from the water used to seal the wontons.

Place 1-1½ teaspoon of the creamy crab filling into the centre of each wonton wrapper. Be careful not to overfill, as this can cause the wonton wrappers to break open during cooking.

Using a pastry brush or your clean finger, apply a small amount of water close to the filling, aligning with the corners of the wonton wrapper. Draw an imaginary line from one corner of the wrapper to the filling, and apply water along this line for all four corners.

Take one corner and bring it towards the centre, connecting it with the opposite corner to form a triangle. Pinch the corners together near the filling to seal the wonton.

Bring one of the remaining corners towards the centre, connecting it with the sealed corners, and pinch to seal. Repeat with the last corner.

Repeat these steps for the remaining crab rangoon.

You can also try an alternative folding method by first folding the wonton wrapper into a triangle, then bringing the bottom two corners together to create a unique shape.

Once you have folded your crab rangoon, they are ready to be cooked in an air fryer or deep fryer.

Air fryer temperature and timing

The air fryer temperature and timing will depend on the brand and model of your air fryer, as well as the number of crab rangoons you are cooking at once. As a general rule, you should cook frozen crab rangoons at a higher temperature than fresh crab rangoons.

For frozen crab rangoons, preheat your air fryer to its hottest setting for 10 minutes with the air frying basket or crisping rack inside. Spritz the basket with oil and place the rangoons in a single layer. Spritz the tops of the rangoons and cook at 300°F/150°C for 5 minutes. Then, turn each rangoon on its side and cook for another 3-5 minutes, or until golden brown and crunchy. If they are not browning sufficiently, increase the temperature. If they are browning too quickly, lower the temperature or place them lower in the air fryer, away from the heat source.

For fresh crab rangoons, preheat your air fryer to between 350°F/175°C and 370°F. Place the crab rangoons in the basket in a single layer and spritz with oil. Cook for 8-10 minutes, checking on them regularly to ensure they do not overcook. You can also cook them for 5 minutes, then turn them on their side and cook for a further 3-5 minutes.

When cooking crab rangoons, it is important to ensure that the wonton wrappers start to cook quickly so that they hold their shape and become crunchy.

Filling ingredients and alternatives

Crab Rangoon is usually made with a mixture of crab, cream cheese, and seasonings, all wrapped up in a wonton wrapper. However, there are many variations and alternatives to the traditional recipe.

The crab used in Crab Rangoon is often imitation crab, made from pollock or white fish. This is usually the most accessible and affordable option, and it is also less fishy-tasting than real crab. However, you can use real crab meat, such as lump crab, claw meat, or snow crab legs. If you use canned crab, be sure to drain it well, as moisture can cause the rangoon to puff up during cooking.

For the cream cheese, it is recommended to use full-fat, block cream cheese at room temperature to ensure the best flavour and texture. However, lower-fat alternatives can be used, and whipped cream cheese also works.

The seasonings typically used in Crab Rangoon are Worcestershire sauce, soy sauce, and finely chopped green onions or scallions. You can also add garlic powder, onion powder, white pepper, toasted sesame oil, and sugar to enhance the savouriness of the dish. If you want to add some spice, throw in some chopped jalapeños!

If you want to make a vegetarian version, simply omit the crab and add shredded carrots if desired. You can also skip the crab and other seafood altogether and make cream cheese wontons. For a dairy-free version, substitute the cream cheese with vegan cream cheese.

For the wonton wrappers, it is best to use the square ones specifically made for wontons. If you can't find those, you can use egg roll wrappers and cut them into squares. You can also make your own wonton wrappers with bread flour and water, or use avocado oil, sunflower oil, grapeseed oil, peanut oil, or canola oil as a substitute.

Sealing and frying tips

Sealing and frying crab rangoon is an art, but with a few simple tips, you can be well on your way to becoming a master. Here are some tips to help you get the best results:

Sealing Tips:

• When sealing crab rangoon, it is important to use a light touch. Use a pastry brush or your finger to apply a small amount of water to the edges of the wonton wrappers. This will help them stick together without becoming soggy.
• Take your time and be careful not to overfill the wrappers. This can cause them to break open during the cooking process, resulting in less filling and a mess.
• Place the water used for sealing close to the filling to avoid puffy crab rangoon. Sealing the wrappers close to the filling ensures that air is not trapped inside, similar to making ravioli.
• To avoid tearing, remove the wonton wrappers from the fridge when you start making the filling. If the package is open, do not cover them with a damp towel; instead, place them in an airtight container or ziplock bag.
• For the best results, use a cooling rack to assemble your crab rangoon. This allows any moisture from the sealing process to drip through, preventing the wrappers from becoming too wet and fragile.

Frying Tips:

• Preheat your air fryer to achieve the best results. This is especially important when making air fryer crab rangoon, as it helps the wonton wrappers start to cook quickly and hold their shape.
• When frying, avoid using too much cooking spray or oil. A light spritz of cooking spray or a thin brush of oil is all you need. Excess oil can damage your air frying tray or basket and may affect the taste of your crab rangoon.
• Cook in batches to avoid overcrowding the air fryer basket. This ensures even cooking and allows proper airflow around each crab rangoon.
• Keep an eye on your crab rangoon while they are cooking. Check on them regularly to ensure they do not overcook and to achieve your desired level of crispness.
• If you are using an oven to air fry, place the air fry basket or tray on the middle rack to ensure proper air circulation.
• If you are cooking frozen crab rangoon, you may need to increase the cooking time by a few minutes.

Dipping sauces

Crab rangoon is a popular Chinese-American appetiser, also known as crab puffs, crab cheese wontons, or crab pillows. Crab rangoon is often served with a variety of dipping sauces, enhancing the flavour of the dish.

One of the most popular dipping sauces is sweet and sour sauce, which can be made by combining pineapple juice, red wine vinegar, ketchup, soy sauce, Asian chilli sauce, ginger powder, and sugar. The sauce is moderately spicy and can be adjusted to your taste by adding more or less chilli flakes.

Another option is a sweet and spicy dipping sauce, which can be made by combining garlic chilli sauce, rice vinegar, soy sauce, and brown sugar. This sauce adds a kick to the crab rangoon, complementing the creamy and crunchy elements of the dish.

For those who prefer a simpler sauce, sweet chilli sauce is also a common choice, providing a balance of sweet and savoury flavours.

Additionally, Asian sweet chilli sauce, duck sauce, plum sauce, or hot mustard can be paired with crab rangoon. These sauces offer a range of flavours, from sweet and tangy to spicy and bold, allowing you to customise your dining experience.

The versatility of crab rangoon makes it a delightful appetiser, and with these dipping sauce options, you can elevate the dish and impress your guests.

Frequently asked questions