Air-Fryer Crab Rangoon: Quick, Easy, And Delicious!

Crab Rangoon is a crunchy, deep-fried wonton snack with a crab and cream cheese filling. This American-Chinese dish is usually served as an appetizer. While it is typically deep-fried, it can be made in an air fryer for a healthier alternative. The process is simple and the result is a crispy, golden-brown snack.

Choosing your crab: real or imitation?

When making crab rangoons, you can use either real crab or imitation crab. The choice is entirely up to you and both options are widely available at your local grocery store. However, there are some differences between the two that you may want to consider before making your decision.

Imitation Crab

Imitation crab, sometimes called Krab meat, is made from fish and does not contain any crab. Crab extract may be added for flavor. It is typically used in restaurants and is generally more accessible and budget-friendly. It also has a less fishy taste compared to real crab. If you are looking to replicate the taste of crab rangoons from your favorite Chinese restaurant, imitation crab is likely the way to go.

Real Crab

Real crab meat, such as lump crab meat, will be more expensive than imitation crab but is a great option for seafood lovers. It will provide a more authentic crab taste and is a good choice if you are looking for a more upscale appetizer.

Ultimately, the decision of whether to use real or imitation crab in your crab rangoons comes down to personal preference and your desired level of authenticity. Both options will result in delicious and crispy crab rangoons, so feel free to experiment and see which one you prefer!

Making the filling

• Cream cheese (full-fat is recommended for the best flavour and texture)
• Crab meat (lump crab meat or imitation crab meat)
• Green onions, finely chopped
• Worcestershire sauce
• Garlic (optional)
• Salt and pepper (optional)

If you are using imitation crab meat or snow crab leg meat, chop it into small pieces. If you are using canned or fresh crab meat, it will break up on its own when mixed with the cream cheese. If you are using shrimp, sauté and then chop into small pieces. Ensure that any seafood you use is safe to eat as is, and cook it before adding to the filling if necessary.

In a small bowl, mix together the cream cheese, crab meat, green onions, Worcestershire sauce, and garlic, salt, and pepper (if using). Stir the ingredients until they are well combined and the filling has a consistent texture.

Now that your filling is ready, you can start assembling your crab rangoons! Place a wonton wrapper on a flat surface and add 1-2 teaspoons of the filling to the centre. Be careful not to overfill the wrappers, as this can cause them to leak during cooking.

Folding the rangoons

Firstly, lay out your wonton wrappers on a cooling rack. This is to prevent the wrappers from becoming too moist. Place about 1-1½ teaspoons of the crab and cream cheese filling in the centre of each wrapper. Be careful not to overfill the wrappers as this will cause them to leak during cooking.

Next, you will need a small bowl of warm water. Using either a pastry brush or your finger, apply a small amount of water close to the filling and in line with each corner of the wonton wrapper. To visualise this, take your finger and draw an imaginary line from one corner of the wrapper to the filling. This is where you want to place the water. Do this for all four corners.

Then, take the wonton wrapper and hold it in the palm of your hand. With your other hand, bring the opposite corners together so they touch. Pinch the wrapper near the filling where you placed the water to seal it closed.

Now, pull one of the remaining corners so that it meets the sealed corners in the centre and crimp to seal it. Repeat this step for the last corner. This will give the rangoons their signature four-pointed star shape. If you prefer, you can simply fold the rangoons into triangles by bringing two opposite corners together to meet.

Finally, cover the finished crab rangoons with plastic wrap to prevent them from drying out while you continue preparing the rest.

Cooking in the air fryer

The air fryer is a great alternative to deep-frying your crab rangoons. It's healthier, easier, and still gives you that crispy texture. Here's a step-by-step guide on how to make crab rangoons in an air fryer:

Step 1: Prepare the Filling

The first step is to prepare the crab and cream cheese filling. Combine the cream cheese, crab meat, green onions or scallions, and seasonings in a bowl. You can also add garlic or garlic powder to the mixture. Use a rubber spatula to stir everything together until it's well combined. If you're using canned crab meat, make sure to drain and flake it before adding it to the filling.

Step 2: Assemble the Rangoons

Lay out your wonton wrappers on a clean, flat surface. You can use either square or circular wrappers, but square ones are generally easier to work with. Place about 1-2 teaspoons of the filling in the center of each wrapper. Be careful not to overfill, as this can cause the rangoons to leak or explode during cooking.

Step 3: Folding Technique

Now, it's time to fold your rangoons. You can do a simple triangle fold or try the traditional four-pointed star shape. For the triangle fold, simply bring two opposite corners together and pinch them closed at the top. For the four-pointed star, you'll bring two opposite corners together first, and then bring each of the remaining corners to the center, sealing the wonton around the filling.

Step 4: Preheat the Air Fryer

Preheating your air fryer is crucial for getting that crispy texture. Set your air fryer to its hottest setting and preheat it for about 10 minutes with the air frying basket or crisping rack inside. This will help the wonton wrappers start to cook quickly and become nice and crunchy.

Step 5: Cook the Rangoons

Once your air fryer is preheated, it's time to cook your rangoons. Spritz the air fryer basket or rack with oil, and place the rangoons in a single layer. Spritz the tops of the rangoons with oil as well. Set the temperature to 350°F/180°C and air fry for 5 minutes. Then, turn each rangoon on its side and air fry for another 3-5 minutes, or until they're golden brown and crispy.

Step 6: Serve and Enjoy

Remove the crab rangoons from the air fryer and allow them to cool slightly on a cooling rack. Serve them warm with your favorite dipping sauce. Sweet and sour sauce, sweet chili sauce, and soy sauce are all great options. Enjoy the fruits of your labor!

Dipping sauces

Sweet and Sour Sauce

Combine 1/2 cup rice vinegar, 2 tablespoons ketchup, 2 teaspoons red chile flakes, 1/2 cup plus 1 tablespoon water, 1 tablespoon cornstarch, and 1/2 cup fresh pineapple chunks or canned chunks, drained. Bring to a simmer, whisking to combine until the sugar is dissolved. Add the remaining tablespoon of water and cornstarch to form a slurry, then whisk into the sauce and bring to a boil. Finish by pureeing the sauce with an immersion blender.

Thai Peanut Dipping Sauce

Combine lime juice, fish sauce, galangal, lemongrass, shallot, water, and other ingredients.

Soy Ginger Dipping Sauce

Combine rice wine vinegar, sugar, green onions, sesame oil, low sodium soy sauce, and other ingredients.

Apricot Dijon Dipping Sauce

Combine Smucker’s® Apricot Preserves, Dijon-style mustard, and red pepper flakes.

Creamy Pineapple-lime Dipping Sauce

Combine Hellmann's® or Best Foods® Light Mayonnaise, lime juice, and pineapple preserves.

Buffalo Blue Cheese Dipping Sauce

Combine lemon juice, salt, cayenne pepper, mayonnaise, and chives with blue cheese.

Vietnamese Dipping Sauce

Combine asian fish sauce, carrot, lime juice, sugar, rice vinegar, black pepper, and other ingredients.

Chinese Mustard Dipping Sauce

Combine soy sauce, cider vinegar, water, mustard powder, sesame oil, and sugar.

Frequently asked questions