These delicious, better-than-takeout Air Fryer Crab Rangoons are going to be your new go-to appetizers! Crispy, golden wontons are filled with an unctuous, creamy, and cheesy crab filling that's bright and flavorful. And with only 9 ingredients and 30 minutes needed, they couldn't be easier!
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🥟 What Is A Crab Rangoon?
Although they're on many Chinese take-out menus, crab rangoons aren’t an Asian staple. Their name makes things more confusing. “Rangoon” is the former name of “Yangon” — the capital of Myanmar, which was formerly Burma.
Some say that crab rangoons were invented in 1956 by Joe Young. Joe worked for Victor Bergeron, the founder of Trader Vic’s, a Polynesian-style restaurant in San Francisco. But others argue that the appetizer comes from an authentic Burmese recipe, while some claim it first appeared as “Rangoon crab a la Jack” at a Hawaiian-themed party in 1952.
The origin of crab rangoons is a little hazy. Sometimes they're even called crab wontons, crab puffs, or crab and cream cheese egg rolls. But one thing’s for sure - no matter what you call them, it’s impossible to stop at just one crab rangoon!
🌟 The Best Crab and Cream Cheese Wonton
If you've never had a crab rangoon, you're missing out! This Chinese-American favorite is absolutely irresistible and commonly seen on appetizer menus for a reason. Plus, seafood appetizers like Vietnamese Shrimp Toast, Hawaiian Garlic Butter Shrimp Kabobs, and Buffalo Tuna Dip are always a hit!
Crab rangoons are usually made with flaky crab meat, cream cheese, Worcestershire sauce, and various other seasonings. The filling is stuffed into a thin wonton wrapper and deep-fried to golden perfection.
But why not skip the deep fryer and go straight to the air fryer? Air fried crab rangoons are just as golden, crispy, & delicious.. with significantly less oil and effort! When you dip these Air Fryer Crab Rangoons into the traditional sweet and sour chili sauce, it's an explosion of sweet, tang, cream, crunch, and savoriness... it truly satisfies every sense!
So whether you're looking for a quick appetizer or snack, these Air Fryer Crab Rangoons are perfect for parties, holidays, date night, or game day. This small batch recipe is easy to double or triple, and trust me - you'll need to!
Why You'll Love It
- Healthier: Making Crab Rangoons in the air fryer means less oil and mess than traditional frying. It's also faster than baking them!
- Crowd pleaser: Everyone's guilty pleasure is a delicious Crab Rangoon. These are sure to go quick when served at Super Bowl parties, holidays, potlucks, or any gathering.
- Easy: Wontons can be intimidating, but they're easier than you think. With a few of my expert tips and tricks, anyone can nail this Air Fryer Crab Rangoon!
🧂 Ingredients
- Crab: These days, most restaurants make crab rangoons with imitation crab, most likely for budget reasons. Imitation (or mock) crab/krab is made from mild white fish like Alaskan pollock and formed into a paste to resemble crab. It's a favorite in my family, especially in Seafood Salad. But if you don't like it, feel free to use real crab meat for your Air Fryer Crab Rangoons instead.
- Cream cheese: I recommend full-fat cream cheese for better flavor and richness. Make sure it's softened to room temperature first.
- Mayonnaise: I love Kewpie, a Japanese mayonnaise made with egg yolks for a creamier and smoother spread. It's an easy way to add more flavor, which is why I also love it in Hawaiian Mac Salad with Tuna and Kimchi Deviled Eggs. But any mayo would work.
- Sugar: Adds a subtle hint of sweetness to enhance the crab flavor.
- Garlic powder: For a gentle layer of flavor in a dish.
- Soy sauce: Most recipes use Worcestershire sauce, but I find it overpowers the delicate crab and cheese flavors. I recommend low sodium soy sauce instead for umami savoriness.
- Fish sauce: My secret ingredient! A tiny splash adds more seafood flavor to the Air Fryer Crab Rangoon.
- Green onion: Provides freshness and a pop of color.
- Wonton wrapper: These wheat-based wrappers crisp up very well in the air fryer. You can find them in the refrigerated section near egg roll wrappers. In Asian markets, they're often in the freezer aisles. My favorite brands are Hong Kong Noodle Company or Twin Marquis.
- If you see "Hong Kong style" and "Shanghai style" wrappers, either one will work. Hong Kong style wrappers are thinner and have the characteristic yellow color from eggs. Shanghai style wrappers do not have eggs, are a little thicker, and are usually round. I recommend Hong Kong style, but if you're worried about bursting rangoons, try a thicker version labeled "medium".
- Oil spray: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
Substitutions & Variations
- Instead of imitation crab, feel free to use fresh or canned crab instead. If you’re using canned, make sure you drain and flake the crab before using it. Lump meat is the tastiest, but also more expensive. Since the crab will be mixed with other ingredients, I recommend using claw meat which is more affordable and sweeter.
- Replace crab with your favorite seafood. Shrimp and lobster would be delicious - just make sure to cook and finely chop it first. You could also try canned tuna or salmon instead.
- If you don't have or like fish sauce, add an additional ¼ teaspoon of soy sauce instead.
- Use egg roll wrappers instead of wonton wrappers for your Air Fryer Crab Rangoons. Simply cut each wrapper into 4 squares.
- Add additional seasonings like onion powder, Old Bay seafood seasoning, or Chinese five spice.
- Going for a spicy Air Fryer Crab Rangoon? Add a dash of Sriracha, paprika, finely minced jalapeno, or your favorite hot sauce.
👩🏻🍳 How To Make Air Fryer Crab Rangoons
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, add cream cheese and mayonnaise to a large bowl. Whisk until smooth, about 1-2 minutes.
STEP TWO: Then add the sugar, garlic powder, soy sauce, fish sauce, and a pinch of salt and pepper. Stir to combine.
STEP THREE: Add the chopped imitation crab and green onion. Stir vigorously to flake the crab so it's evenly distributed. Then season to taste and assemble the rangoons (see below for assembly details).
STEP FOUR: Preheat air fryer to 350ºF. Once hot, spray basket with oil and place a single layer of crab rangoons with space between each one. Option to lightly spray the tops (I don't, and it still crisps beautifully). Air fry for 4-5 minutes or until lightly golden. Transfer air fried crab rangoons to a cooling rack and repeat as needed.
How to Assemble Crab Rangoon
I find it easiest to work in an assembly line. Lay out about 15 wonton wrappers and keep unused wrappers covered with a towel.
- Place 1½-2 teaspoon filling into the center of each wonton.
- At this point, work on one rangoon at a time. Fill a bowl with warm water. Use a clean finger or small pastry brush and dip it into the water. Lightly wet the edges of one wonton.
- Pinch the left corners together, then pinch the right corners together.
- Join both corners into the center and pinch firmly into a point. Mold the wrapper around the filling, pressing out all the air as you do so.
- Repeat with remaining rangoons.
💭 Top Tips
- Each air fryer is different. I'm using the 6-Quart Instant Vortex Air Fryer. I recommend testing with one crab rangoon first to determine the best temperature and time.
- Forgot to leave your cream cheese out to soften? Microwave it for 15-20 seconds until lightly softened.
- Keep the wonton wrappers moist. Cover unused wonton wrappers with plastic wrap or a towel to prevent them from drying out. Also, once the wrappers have been laid out, assemble them quickly.
- To create an air-tight seal in the Air Fryer Crab Rangoons, wet the borders with a little water and firmly press wet edges together. I recommend assembling on a wooden cutting board or wire rack. Otherwise, the rangoon will absorb the excess water that's dripping onto the cutting board, making them too soggy and fragile.
- Don't douse them with oil. I preferred the texture of Air Fryer Crab Rangoon without a spray of oil on top. They still crisped up and became lightly golden brown. However, you can very lightly spray with oil if you want them to be more golden.
- Try a variety of dipping sauces with your Air Fryer Crab Rangoon! Thai sweet chili sauce is my favorite, but soy sauce, tonkatsu sauce, banana ketchup, or chili oil would all be delicious.
- To bake Crab Rangoons in the oven, preheat the oven to 375ºF. Line a baking sheet with parchment paper of foil and place rangoons 1 inch apart. Bake for 15-20 minutes or until crispy.
Why Are My Crab Rangoons Bursting in the Air Fryer?
- Squeeze out all the air. Crab rangoons can burst in the air fryer because any air trapped inside will expand during the cooking process and break through the wontons wrappers. To avoid popping, squeeze as much air out of the wonton wrappers as possible when shaping them.
- If your wonton wrappers are extra thin and rip easily during handling, double up on the wrappers for each rangoon. This will make them sturdier and less likely to burst in the air fryer.
- Don't overstuff the Air Fryer Crab Rangoons. I recommend a maximum of 1½-2 teaspoon filing per rangoon.
- Check on the rangoons often or do a test first. If they're bursting after 2 minutes, turn the temperature down and poke a small opening on the top with a toothpick to let steam escape.
- For parties and events, I recommend making more Air Fryer Crab Rangoons than you originally intended in case any crab rangoons burst. Save those for a delicious chef's snack!
🥡 Storing & Freezing
Storing: Let Air Fryer Crab Rangoon cool completely. Place them inside an air-tight container and store them in the fridge for up to 3 days. They will soften over time though, so I recommend enjoying these fresh!
Freezing: You can freeze cooked or uncooked crab rangoons. Uncooked will have better results so double the recipe for a quick snack in the future!
To freeze, place rangoons on a baking sheet spaced 1 inch apart. Freeze for 30 minutes-1 hour until solid, then transfer to a zip-top bag. Freeze for up to 3 months.
Reheating: Preheat the air fryer to 350ºF. Air fry for 2-3 minutes from chilled, or 4-6 minutes from frozen.
Make Ahead: Make the filling and assemble the crab rangoon up to 1 day in advance. Place on a baking sheet 1 inch apart, cover with plastic wrap, and store in the fridge. The day of, air fry as directed.
Keep warm in the oven by lining a baking sheet with a wire rack and placing air fried crab rangoons on top in a single layer. Keep warm in a 200ºF until ready to serve.
📖 Recipe FAQs
A wonton is a classic Chinese dish that’s usually stuffed with meat and boiled. The result is a delicate dumpling-like texture with a meaty filling. A rangoon is from South East Asia and is most often stuffed with a mixture of imitation crab and cream cheese. It’s then deep-fried or baked, giving it a crunchy outside and a soft, creamy center.
Wontons are also sometimes deep-fried, giving them a similar texture to rangoons. In this case, it’s usually the filling that tells them apart. Wontons are typically stuffed with pork or shrimp, while rangoons are most often stuffed with crab.
Traditional crab rangoon sauce is a slightly spiced sweet and sour dipping sauce. It’s made by heating rice vinegar, brown sugar, ketchup, red chili flakes, and water together over the stove. Cornstarch is then added to thicken the sauce up before blended pineapple chunks are stirred in for extra sweetness.
Imitation crab is made from surimi — fish protein that’s had the bones, fat, and other unwanted parts removed. It’s mined into a paste, blended with other ingredients, and pressed into shapes that look like crab meat.
Despite what the name suggests, imitation crab generally contains no actual crab at all. Instead it’s made with other mild seafood, such as pollock, which is also used in fish sticks.
🍽 Looking For More Appetizers?
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📋 Recipe
Air Fryer Crab Rangoons
Equipment
Ingredients
- 4 oz cream cheese room temperature
- 2 tablespoon mayonnaise Kewpie highly recommended
- 1 teaspoon white granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon low sodium soy sauce
- ¼ teaspoon fish sauce
- 2 oz imitation crab cut in half length wise, then thinly slice; about ½ cup
- 2 green onion thinly sliced
- 15-20 wonton wrappers
- Oil spray
- Salt and pepper
Instructions
- In a large bowl, whisk cream cheese and mayonnaise together until smooth. Then whisk in sugar, garlic powder, soy sauce, fish sauce, and a pinch of salt and pepper.
- Add crab and green onion. Stir and season to taste.
- To assemble, lay out about 15 wonton wrappers onto a wooden cutting board and fill a small bowl with warm water. Keep unused wrappers covered with plastic wrap or a towel to prevent them from drying out.
- One by one, place 1½-2 teaspoon of filling into the center of a wrapper. Dip a small pastry brush or clean finger into the warm water and lightly wet the edges. Use your left hand to bring the two left corners of the wrapper together, and your right hand to pinch the two right corners together. Bring both hands together to pinch all 4 corners into a point in the center. Then mold the wrapper around the filling to seal while pressing ALL air out. Set aside and repeat until all the filling is used up.
- Preheat your air fryer to 350°F. If your air fryer doesn't have a preheating function, simply turn on and let heat up for 4-5 minutes.
- Spray the basket with oil. Place crab rangoons in a single layer with space in between each one. Air fry for 4-6 minutes or golden brown. Transfer air fried crab rangoons onto cooling wrap, then repeat as needed.
Notes
- Serving size will depend on how much filling you put into each wonton wrapper. This recipe should yield 15-20 rangoons.
- Each air fryer is different. I'm using the 6-Quart Instant Vortex Air Fryer. I recommend testing with one crab rangoon first to determine the best temperature and time.
- Kewpie mayonnaise: A Japanese mayonnaise made with more egg yolks for a creamier and smoother spread. It also has more flavor and umami than conventional mayonnaise. You can find it in Asian markets and large supermarkets in the Asian aisle.
- Wonton wrappers: These wheat-based wrappers crisp up very well in the air fryer. You can find them in the refrigerated section near egg roll wrappers. In Asian markets, they're often in the freezer aisles. My favorite brands are Hong Kong Noodle Company or Twin Marquis.
- If you see "Hong Kong style" and "Shanghai style" wrappers, either one will work. Hong Kong style wrappers are thinner and have the characteristic yellow color from eggs. Shanghai style wrappers do not have eggs, are a little thicker, and are usually round. I recommend Hong Kong style, but if you're worried about bursting rangoons, try a thicker version labeled "medium".
- To bake Crab Rangoons, preheat the oven to 375ºF. Line a baking sheet with parchment paper of foil and place rangoons 1 inch apart. Bake for 15-20 minutes or until crispy.
- Substitutions:
- Instead of imitation crab, feel free to use fresh or canned crab instead. If you’re using canned, make sure you drain and flake the crab before using it. Lump meat is the tastiest, but also more expensive. Since the crab will be mixed with other ingredients, I recommend using claw meat which is more affordable and sweeter.
- If you don't have or like fish sauce, add an additional ¼ teaspoon of soy sauce instead.
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