Air Fryer Crab Rangoon: A Quick, Crispy Treat

Crab Rangoon is a popular appetiser, often served in Chinese restaurants. It is made by filling wonton wrappers with a mixture of crab and cream cheese, folding them into a triangle or four-pointed star, and then frying or air-frying them. The air fryer method is a healthier alternative to deep-frying, as it requires little to no oil.

Choosing the right crab meat

Crab Rangoon is often made with imitation crab meat, which is usually pollock. The texture of imitation crab meat is firmer and the flavour is sweeter than real crab meat. If you want to use real crab meat for your crab rangoon, it is recommended to use claw meat, which is less expensive and usually free of shells. When buying seafood, make sure to check where it is sourced from, as the quality differs greatly.

If you are using imitation crab meat or canned crab meat, you will need to chop it into small pieces. Fresh crab meat will break up on its own when mixed with the other ingredients. Chop the seafood into small pieces to prevent it from poking out of the mixture and causing holes in the wonton wrappers.

If you are using shrimp, you will need to sauté it first and then chop it into small pieces. If you are using larger pieces of crab or shrimp, it will be more difficult to fold the wontons. Make sure that any seafood you use is safe to eat as is. If it needs to be cooked to be eaten safely, cook it before adding it to the filling.

You can also skip the crab meat altogether and make cream cheese wontons instead.

Preparing the filling

• Cream cheese: Use full-fat cream cheese for the best flavour and texture. You can use lower-fat alternatives, or even whipped cream cheese, if desired. Softened cream cheese to room temperature before mixing to ensure it blends easily with the other ingredients.
• Crab meat: You can use lump crab meat, imitation crab meat, or canned crab meat. If using imitation crab meat or canned crab meat, chop it into small pieces. If using fresh crab meat, it will break up on its own when mixed with the cream cheese.
• Green onions: Finely chop the green onions before adding them to the mixture.
• Seasonings: The most common seasonings used are Worcestershire sauce and soy sauce. You can also add garlic powder, onion powder, or a small amount of sugar if you prefer a sweeter filling.

To prepare the filling, simply combine all the ingredients in a small or medium-sized bowl and stir until they are evenly mixed and well combined. The filling should have a single consistency, with the crab meat distributed evenly throughout.

Once the filling is prepared, you can set it aside while you prepare the wonton wrappers and assemble your crab rangoon. Remember to chop any seafood into small pieces to prevent them from poking out of the mixture and causing holes in the wrappers.

Folding the crab rangoon

Folding crab rangoon can be a little tricky, but once you get the hang of it, it's easy! Here's a detailed, step-by-step guide:

Firstly, lay out your wonton wrappers on a flat surface. A cooling rack is ideal, as it will prevent the wrappers from becoming too moist. If you don't have a cooling rack, a clean, dry surface will do. Place about a teaspoon of filling in the centre of each wrapper. Be careful not to overfill, as this can cause the wrappers to break open during cooking.

Now for the folding! There are a few different ways to fold crab rangoon. One method is to simply fold the wrappers into triangles. Another is to bring the four corners together to form a four-pointed star. This traditional shape is said to give the best crunch and texture. To do this, start by applying a small amount of water close to the filling, at each corner of the wrapper. Then, bring two opposite corners together and pinch them closed near the filling. Repeat with the remaining two corners, bringing them to meet in the centre and sealing them closed.

Another method is to fold the wrappers diagonally to form a triangle, then bring the two opposite corners of the triangle together and seal, forming a pyramid or dumpling shape.

Once your crab rangoon are folded, they're ready to be cooked in the air fryer! Place them in a single layer in the air fryer basket, being careful not to overcrowd the basket. Depending on the size of your air fryer, you may need to cook them in batches. Spritz the crab rangoon with a little oil, and cook according to your recipe instructions, until they're golden brown and crispy.

Cooking the crab rangoon

Now that you've gathered and prepared your ingredients, it's time to cook your crab rangoon! This section will guide you through the process of assembling, cooking, and serving your delicious air fryer crab rangoon.

Assembling the Crab Rangoon:

Before you begin, it's important to note that the traditional shape of crab rangoon is a four-pointed star. However, you can also fold them into simple triangles or the classic wonton shape. Here are the steps to assemble your crab rangoon:

• Lay out your wonton wrappers on a clean work surface or a cooling rack to prevent them from becoming too wet.
• Place about 1 teaspoon to 1 tablespoon of filling in the center of each wonton wrapper. Be careful not to overfill, as this can cause leakage during cooking.
• Use a pastry brush or your finger to moisten the edges of the wonton wrappers with water. This will help seal the wrappers.
• Fold each wrapper diagonally across to form a triangle. Bring the two opposite corners together and pinch them closed near the filling.
• Bring up the other two opposite corners and seal them in the same way, forming a four-pointed star.
• Repeat this process for the remaining crab rangoon.
• Preheat your air fryer to 350°F to 370°F. It's important to preheat the air fryer to ensure the wonton wrappers start cooking quickly and become crispy.
• Lightly spray or brush the air fryer basket with cooking oil to prevent sticking.
• Place the crab rangoon in the air fryer basket in a single layer, making sure they don't touch each other. You may need to cook them in batches depending on the size of your air fryer.
• Set the air fryer temperature to 350°F to 370°F and cook for 5 to 10 minutes, or until the crab rangoon are golden brown and crispy.
• If needed, flip the crab rangoon halfway through the cooking process to ensure even cooking.
• Once they are cooked to your desired level of doneness, remove them from the air fryer and place them on a cooling rack to prevent them from becoming soggy.

Serving the Crab Rangoon:

• Crab rangoon is typically served as an appetizer or party food.
• Serve your crab rangoon with your favorite dipping sauce. Some popular options include sweet and sour sauce, sweet chili sauce, or a mixture of soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes.
• Crab rangoon is best served fresh, as cooked wontons tend to get soggy over time. However, if you have leftovers, you can reheat them in the air fryer to restore their crispness.

Serving suggestions

Crab Rangoon is typically served as an appetizer or as party food. It can be served with a variety of dipping sauces, such as:

• Sweet and sour sauce
• Sweet chilli sauce
• A mix of soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes
• Pineapple sweet and sour sauce
• Frank's Red Hot sweet and sour sauce

You can also serve crab rangoon with other "make at home 'take-out' dishes", such as:

• Instant Pot Mongolian Beef
• Instant Pot Honey Garlic Chicken
• Homemade Hot & Sour Soup
• Shrimp Egg Roll in a Bowl
• Air Fried Cauliflower with General Tso's Sauce
• Chicken Chop Suey
• Homemade Egg Rolls
• Cauliflower Fried Rice
• Hawaiian Fried Rice

Frequently asked questions