There’s something magical about biting into a perfectly crispy Air Fryer Crab Rangoon – that satisfying crunch giving way to creamy, savory filling. This 25-minute appetizer brings restaurant-quality results right to your kitchen, without the mess of deep frying.
The air fryer creates that irresistible golden exterior while keeping the rich crab and cream cheese mixture warm and velvety inside. Whether you’re hosting a party or craving Asian-inspired finger food, these crispy wontons deliver big flavor in bite-sized portions.
Ingredients Needed
- Cream Cheese: 8 ounces, ensure it’s softened at room temperature for smooth mixing
- Imitation Crab: 4-6 ounces, finely diced for even distribution
- Green Onions: 2, thinly sliced for fresh flavor
- Sweet Chili Sauce: 2 tablespoons plus extra for dipping
- Worcestershire Sauce: 1 teaspoon for savory depth
- Garlic Powder: ½ teaspoon for aromatic flavor
- Wonton Wrappers: 24 pieces, keep covered while working
- Olive Oil Spray: For crispy golden finish
Step-by-Step Instructions
- Prepare Filling: Mix cream cheese, diced crab, green onions, sauces, and garlic powder until well combined
- Fill Wontons: Place 2 teaspoons of filling in center of each wrapper
- Shape Rangoons: Moisten edges with water, bring corners to center, and seal tightly
- Prepare Air Fryer: Spray basket with olive oil spray
- Arrange Rangoons: Place them in basket without overcrowding
- Air Fry: Spray rangoons with oil, cook at 365°F for 5-6 minutes until golden
- Serve: Enjoy hot with extra sweet chili sauce or sweet and sour sauce
Air Fryer Tips
Hey there! Air fryer crab rangoon is super fun to make, and I want to share some friendly tips! Keep your rangoons from sticking by giving them a light spray of oil – just enough to coat them. Space them out in the basket so they can get nice and crispy all over. If they’re touching, they won’t brown as well. Don’t worry if you need to cook them in batches – fresh, hot rangoons are worth the extra few minutes!
Make Ahead & Storage
You can prep these little cuties ahead of time! Make a bunch and freeze them uncooked – just place them on a baking sheet without touching, freeze until solid, then pop them in a freezer bag. They’ll keep for up to 3 months! When you’re ready to cook, no need to thaw – just add 1-2 minutes to the cooking time. If you have any cooked leftovers (though that rarely happens!), store them in the fridge for 2-3 days and crisp them up in the air fryer for 1-2 minutes when you’re ready to eat.
Easy Substitutions
Out of some ingredients? No problem! Swap the imitation crab for real crab meat, or even cooked, chopped shrimp. If you don’t have sweet chili sauce, mix some honey with sriracha. Regular onions work instead of green onions – just mince them really fine. The best part about this recipe is how flexible it is, so feel free to play around with the flavors you love!
Serving Ideas
Make these rangoons the star of your next party! Set up a cute dipping station with sweet chili sauce, sweet and sour sauce, and even some soy sauce. They’re perfect next to some veggie sticks and other finger foods. Want to make it a meal? Serve them with a simple Asian slaw or steamed rice. For extra fun, put out some chopsticks – though fingers work just fine too!
Air Fryer Crab Rangoon
Equipment
- Air Fryer
Ingredients
Main Ingredients
- 8 ounces cream cheese softened
- 4-6 ounces imitation crab meat finely diced
- 2 green onions thinly sliced
- 2 tablespoons sweet chili sauce plus more for dipping
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 24 wonton wrappers
- Olive oil spray
Instructions
- In a large bowl, stir together the cream cheese, imitation crab, sliced green onions, sweet chili sauce, worcestershire sauce, and garlic powder.
- Fill each wonton wrapper with 2 teaspoons of the cream cheese mixture.
- Brush the edges of the wonton wrapper with water and pull all of the corners to the center. Pinch the seams to seal in the filling.
- Repeat steps 2-3 with the remaining wontons.
- Spray the air fryer basket with olive oil spray and add as many rangoons as will fit– make sure not to overcrowd the basket.
- Spray the rangoons with olive oil spray and cook at 365F for 5-6 minutes, or until golden brown. Repeat with the remaining rangoons.
- Serve immediately with sweet and sour sauce or sweet chili sauce for dipping.
