Craving a crispy, creamy appetizer with an irresistible crunch? Look no further than Air Fryer Crab Rangoon, a modern twist on the classic Chinese-American takeout favorite.

These golden pockets are filled with a luscious mixture of cream cheese and crab, wrapped in a delicate wonton shell and air-fried to perfection—no deep-frying required.

Ingredients List

Creating perfect Air Fryer Crab Rangoon begins with a few essential ingredients that blend savory, creamy, and aromatic flavors into one delicious bite.

Filling Ingredients

8 ounces cream cheese, softened
8 ounces lump crab meat
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons green onion, sliced
1 teaspoon sugar
½ teaspoon ground black pepper

Wrapping & Assembly

24 wonton wrappers
Water (for sealing the wrappers)
Nonstick cooking spray (for air fryer and wontons)

Required Kitchen Tools

Preparing Crab Rangoon at home is quick and easy when you have the right kitchen tools at your fingertips.

Mixing Bowl: A medium-sized mixing bowl is perfect for combining the creamy crab filling.
Spoon or Small Scoop: To evenly portion the filling into each wrapper.
Pastry Brush or Fingers: Use to apply water along the wrapper edges for sealing.
Air Fryer: The key appliance for achieving a crispy texture without deep-frying.
Tongs or Spatula: For carefully flipping and removing the Rangoons from the air fryer.

With these tools, your Crab Rangoon preparation will be smooth, efficient, and enjoyable.

Filling Preparation

Crafting the perfect Crab Rangoon filling is all about balance—creamy, savory, and just the right hint of umami. Follow these steps to create a rich and flavorful center that melts in your mouth with every bite.

Mixing the Ingredients

In a medium mixing bowl, combine the following:

Cream cheese (softened to room temperature for easy mixing)
Lump crab meat (ensure it’s drained well to avoid excess moisture)
Soy sauce, sesame oil, and Worcestershire sauce for a savory depth
Garlic powder, onion powder, green onion, sugar, and black pepper to enhance flavor and aroma

Use a spoon or spatula to thoroughly mix until the filling becomes smooth and well combined. Avoid overmixing to maintain some texture from the crab.

Assembling the Crab Rangoon

Folding and sealing the wonton wrappers properly is essential to locking in the filling and achieving that signature crispy crunch in the air fryer.

Step-by-Step Assembly

Lay out the Wontons
Place the wonton wrappers on a clean, dry surface such as a cutting board or countertop.
Add the Filling
Scoop approximately 1 heaping tablespoon of the cream cheese and crab filling into the center of each wrapper.
Moisten the Edges
Dip your fingers in water and gently run them along all four edges of the wrapper. This helps create a tight seal when folding.
Fold and Seal
Bring two opposite corners of the wrapper together and pinch, then bring the remaining two corners to the center and pinch again. Press along the edges to fully seal each wonton into a compact pouch or envelope shape.
Check for Leaks
Ensure all seams are pressed firmly to prevent filling from escaping during air frying.

Air Frying the Crab Rangoon

Unlike traditional deep-fried versions, these Crab Rangoons are crisped to golden perfection using an air fryer—making them lighter but just as satisfying. The key lies in proper spacing and even cooking.

Preheating and Cooking Instructions

Preheat the Air Fryer
Set your air fryer to 350°F (175°C) and allow it to preheat for about 3–5 minutes. This ensures an even cook from the start.
Prepare the Basket
Lightly coat the air fryer basket or metal insert with nonstick cooking spray to prevent sticking.
Load the Rangoons
Arrange the assembled Crab Rangoons in a single layer, making sure they do not touch or overlap. You may need to cook in batches depending on the size of your air fryer.
Spray for Crispiness
Lightly spray the tops of the Rangoons with nonstick cooking spray. This helps achieve a beautifully browned and crispy exterior.
Cook Time
Air fry the Crab Rangoons for 7–8 minutes, flipping halfway through to ensure even browning. Cook until they are golden brown and crispy.
Serve Hot
Once cooked, remove with tongs and let cool for 1–2 minutes. Serve immediately for best texture and flavor.

Suggested Dipping Sauces

Crab Rangoon is best enjoyed with a bold, flavorful dipping sauce to complement its creamy filling and crispy shell. Here are a few popular pairings:

Sweet Thai Chili Sauce – A perfect blend of sweet and spicy
Duck Sauce – Fruity and tangy with an Asian twist
Spicy Mayo – A creamy, zesty option with a touch of heat
Soy Garlic Sauce – Simple yet savory

Serving and Presentation

Serving Crab Rangoon hot and fresh is essential to preserving its irresistible crunch and creamy center. With the right presentation and accompaniments, this appetizer can shine at any gathering.

Garnishing Ideas and Plating Tips

Garnish with Fresh Herbs: Sprinkle finely sliced green onions or chopped cilantro on top for a burst of color and freshness.
Use a Stylish Platter: Arrange the Crab Rangoons in a circular pattern on a dark ceramic or bamboo platter for an elegant touch.
Include Sauce Cups: Serve with small ramekins of dipping sauces so guests can choose their favorite.

For added flair, place a few lime wedges or sliced red chili on the side to enhance visual appeal and flavor balance.

Storage Instructions

Although best served fresh, leftover Crab Rangoons can be stored and reheated with minimal loss of flavor and texture.

Refrigerating Leftovers

Store cooled Crab Rangoons in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the air fryer at 350°F for 3–4 minutes until warmed and crispy again.

Freezing for Later

You can freeze uncooked Crab Rangoons by placing them in a single layer on a tray until solid, then transferring them to a freezer-safe bag. They can be frozen for up to 1 month.
When ready to cook, air fry straight from frozen—just add 1–2 extra minutes to the cook time.