Air Fryer Crab Rangoons

5 from 5 votes

When you need a quick appetizer or party snack, these Air Fryer Crab Rangoons are the way to go! Surprisingly easy to make, these bite-sized treats taste even better than takeout. Serve them with a sweet chili dipping sauce for an instant crowd-pleaser.

Prep Time 20

Cook Time 10

Total Time 30

Servings rangoons

Calories 53

Author Jessica Kwon

Equipment

Air fryer

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

US Customary - Metric

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.

Nutrition