Air Fryer Crab Rangoon: The Ultimate Crispy, Creamy Appetizer Guide
These Air Fryer Crab Rangoons deliver everything people love—crispy edges, creamy filling, and rich flavor—without the mess of deep frying. Tested in real home kitchens, this recipe is simple, reliable, and made with everyday ingredients. The air fryer gives you that golden crunch you crave while keeping things lighter and easier.
Ingredients
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4–6 oz cream cheese, softened
Use 6 oz for extra creamy rangoons -
4–6 oz lump crab meat
Use 6 oz for more crab flavor -
2 green onions, chopped
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2 garlic cloves, minced
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1 teaspoon Worcestershire sauce
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Salt and pepper, to taste
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21 wonton wrappers
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Cooking oil spray (olive oil recommended)
Instructions
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Soften the cream cheese by microwaving it for 20 seconds, if needed.
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In a small bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, salt, and pepper. Mix until well combined.
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Lay wonton wrappers on a clean work surface. Lightly moisten the edges of each wrapper with water using a brush or your fingertip.
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Place about 1½ teaspoons of filling in the center of each wrapper. Do not overfill.
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Fold the wrapper diagonally to form a triangle. Bring two opposite corners together, then bring up the remaining corners, pressing out any air. Seal edges firmly.
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Lightly spray the air fryer basket with cooking oil.
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Place crab rangoons in the basket in a single layer. Do not stack. Spray lightly with oil.
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Air fry at 370°F (188°C) for 10 minutes.
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Flip the rangoons and cook an additional 2–5 minutes, until golden brown and crispy.
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Remove and serve warm with your favorite dipping sauce.
Notes
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Press out air before sealing to help the rangoons crisp evenly.
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Cook in batches for best results—overcrowding reduces crispiness.
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Great dipping sauces include sweet chili sauce, duck sauce, or soy sauce.