Air Fryer Crispy Crab Rangoon
Growing up in New York, we enjoyed a ton of Asian takeout. We rarely went out to eat but constantly got it to go. This was always a special treat kind of dish we ordered at the restaurant. So, these taste great deep fried but this Air Fryer version will give them a run for their money too!
This recipe is super simple with only a few ingredients including lump crab meat (you can use imitation or canned crab too), wonton wrappers, scallions, cream cheese, garlic, Worcestershire sauce and seasonings.
The actual filling comes together in a matter of minutes but the time is spent on creating the little pockets. Its actually fun though and have your family members join in and help you. My kids loved helping me create these. Just wet the outer rims of the wrappers with your finger and then dollop a small scoop of the mixture in the middle. Finally, just have them meet the opposing corners to the meet in the middle. Please watch my video for a quick tutorial.
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Air Fryer Crispy Crab Rangoon
Equipment
Ingredients
- 8 oz cream cheese, room temp
- 14 oz lump crab meat
- 3 scallions, chopped
- 2 large cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 45 wonton wrappers
Serve with Thai Sweet Chili Sauce
Instructions
- In a large bowl, mix together the softened cream cheese, crab meat, scallions, garlic, Worcestershire, chili powder, onion powder, salt and pepper to taste.
- On a large cutting boarding lay out your wonton wrappers, covering them with a wet cloth to prevent drying out. Also have a small dipping bowl with water next to the station. Using your finger, moisten the border of the wonton wrappers with water. Transfer about 1 heaping teaspoon of the mixture into the center of the wrapper. Lift up the two opposite corners to bring to the top and then the other two corners next. Squeeze together and push out any air from the triangle.
- Preheat your air fryer to 370°F. Spray the bottom of your tray with olive oil. Then spray your formed rangoon with olive oil. Air fry for 10 minutes then flip them over and continue air frying them until golden to to your preference. Mine were done at about 2-3 minutes more.
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wondering about making this gluten-free. Have you ever tried this with rice paper? (I have gluten-free Worcestershire). Would I cute the large paper into smaller pieces?
Hi Kelly, I love that idea – in my opinion it should work! Let us know how it goes if yu try it!