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Air Fryer Crab Rangoon - Crispy, Creamy, and Easy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Wonton wrappers: 30–35 square wrappers (keep them covered so they don’t dry out)
  • Cream cheese: 8 oz, softened
  • Crab: 1 cup finely chopped imitation crab or lump crab meat
  • Green onion: 2 tablespoons thinly sliced
  • Garlic powder: 1/2 teaspoon
  • Worcestershire sauce: 1/2 teaspoon (optional, for depth)
  • Soy sauce: 1/2 teaspoon (optional, for salt and umami)
  • Sugar: 1/2 teaspoon (balances the savory notes)
  • Salt and pepper: To taste
  • Egg wash: 1 egg beaten with 1 tablespoon water (for sealing)
  • Oil spray: Neutral oil spray like avocado or canola
  • For serving (optional): Sweet chili sauce, soy sauce, or a simple honey-soy dip

Method
 

  1. Mix the filling: In a bowl, stir together cream cheese, crab, green onion, garlic powder, Worcestershire, soy sauce, sugar, and a pinch of salt and pepper. Taste and adjust seasoning. The mixture should be creamy but not runny.
  2. Prep your station: Set out wonton wrappers, a small bowl of egg wash, a clean plate, and your air fryer basket. Keep the wrappers under a damp towel so they don’t dry out.
  3. Add the filling: Place 1 teaspoon of filling in the center of a wrapper. Don’t overfill—too much will cause leaks.
  4. Seal the wonton: Lightly brush the edges with egg wash. Fold into your preferred shape: Triangle: Fold corner to corner and press the edges tightly.
  5. Four-point star: Bring all four corners to the center and pinch to seal, pressing out air.
  6. Classic rangoon: Fold into a triangle, then bring the side points together and pinch.
  7. Preheat and prep: Preheat your air fryer to 350°F (175°C) for about 3 minutes. Lightly spray the basket with oil.
  8. Arrange and spray: Place the rangoons in a single layer with space between them. Lightly mist the tops with oil. This helps with even browning.
  9. Air fry: Cook at 350°F (175°C) for 6–8 minutes, flipping halfway. They’re done when the edges are golden and blistered and the tops are crisp. Thicker wrappers may need a minute more.
  10. Work in batches: Don’t crowd the basket. Repeat with remaining rangoons, keeping cooked ones on a wire rack so they stay crisp.
  11. Serve: Enjoy hot with sweet chili sauce or your favorite dip.