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These Air Fryer Crab Rangoon get perfectly crispy in just 4 minutes! Creamy Philly cream cheese, sweet crab and that golden crunch you love, all without the deep fryer mess. Honestly, they’re even better than your favorite Chinese takeout.
Best Air Fryer Crab Rangoon Recipe
If you love crab rangoon but want a quicker, cleaner way to make them, this air fryer version is exactly what you need. With just 4 minutes of cooking time, you get perfectly crispy wontons filled with a creamy mix of Philly cream cheese and sweet crab meat—no deep fryer, no mess.
I came up with this recipe on a busy day when I wanted that crispy, indulgent snack without the hassle of frying. The result? A golden, crunchy treat that rivals takeout. But if you’re craving the classic deep-fried style, be sure to check out my deep-fried Crab Rangoon recipe too! Be sure to check out my video guide and tips below to help you get these perfect every time.
Why You’ll Love This Crispy Treat
For a crunchy, creamy treat without the fuss, this recipe always comes through.
- Creamy, flavorful filling. Simple Philly cream cheese and sweet crab meat with just enough seasoning to let the crab shine through.
- Better than takeout. All the crunch and creaminess you love, but homemade so you control the flavor and quality.
- Cooks in just 4 minutes. Quick, crispy, golden bites straight from the air fryer. Perfect for busy nights or whenever you need a fast snack. Make ahead and air fry from frozen whenever cravings hit
Ingredients You’ll Need
- Cream cheese – I used Philadelphia cream cheese, softened so it blends smoothly with the other ingredients.
- Crab meat – I used imitation crab meat here because it’s convenient and affordable just like in most Chinese restaurants. You can also use fresh crab meat.
- Wontons wrappers – I like to use the thin, square ones for the best crisp and fold. Check out the shopping guide below to find the right kind and where to get them easily.
Check out the recipe card at the bottom for all the details on ingredients.
Pro Tip #1: Why Philadelphia Cream Cheese Works Best
I like using Philadelphia cream cheese because it’s extra smooth and creamy. Softening it first makes it easy to mix and gives the filling that silky, luscious texture.
Pro Tip #2: Why I Add Powdered Sugar
Powdered sugar might sound odd, but it’s a classic trick from Chinese kitchens. It makes the mixing of the filling easier, and smooths out the tang from the cream cheese and cuts through the saltiness of the crab, giving the filling a balanced, just-right hint of sweetness.
Pro Tip #2: Don’t Skip The Oil
A light brush of oil on each wrapper before air frying gives you that perfect golden crunch—crispy and mess-free, no deep fryer required.
Shopping Guide: I use thin, square wonton wrappers because they fold easily and crisp up perfectly every time. Avoid the thicker wrappers—they don’t get as crispy and can stay a bit chewy. You’ll find good wrappers at Asian markets or online—just pick ones labeled “wonton wrappers” or “dumpling wrappers.” Stay away from spring roll or egg roll wrappers since they’re too thick and won’t crisp like these do.
How To Make Air Fryer Crab Rangoon
Grab a bowl and toss in the cream cheese, crab meat, a splash of lemon juice, a pinch of salt and pepper, and a little sugar. Then just mix everything together until it’s smooth and well combined — you want that filling creamy and flavorful.
Sidenote: This filling isn’t just for wontons—you can also use it as a creamy spread or dip with crackers, potato chips, Doritos, and more.
Scoop about a teaspoon of the filling right into the middle of each wonton wrapper. Don’t overfill—just enough so you can fold them up easily without making a mess.
Take a little water and brush it around the edges of the wrapper—that helps it stick. Then fold two opposite corners together, and bring the other two corners in to make a little pouch. Make sure you pinch the edges really well so nothing leaks out when it cooks.
Pro tip: Make sure to seal the top of the wonton tightly—that’s usually where the filling tries to escape while cooking!
Place your sealed wontons on a cutting board or parchment paper. Then, lightly brush each one with a bit of oil—this helps them get perfectly crispy in the air fryer.
Optional: Brush the bottom of the wontons with a little oil to help them get extra crispy when you flip them after the first 4 minutes and air fry for another 2 minutes.
Lay the wontons out in a single layer in your air fryer basket—don’t overcrowd them, so they crisp up nicely. Then air fry at 190°C (375°F) for 4 minutes, until they’re golden and perfectly crispy.
Go ahead and plate up the crab rangoon while they’re still warm. Serve them with some sweet and sour dipping sauce on the side—you’re going to love that combo!
Pro tip: For an authentic crab rangoon dipping sauce, try the one I used in my Sweet and Sour Pork recipe—it’s seriously the perfect finishing touch!
Frequently Asked Questions
Philadelphia is my favorite because it’s super smooth and creamy, but any full-fat cream cheese will do. Just make sure it’s softened for easy mixing.
Yes, you can prepare the filling a day or two in advance and keep it refrigerated. Just give it a good stir before filling the wrappers.
Yes! Freeze the filled wrappers on a baking sheet, then transfer to a freezer bag. When you’re ready, air fry them straight from frozen—just add two minutes to the cook time.
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer to bring back the crispiness.
This recipe is 72 calories per piece.
What To Serve With This Recipe
For an easy restaurant style Chinese food dinner, I recommend the following recipes:
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Other Air Fryer Recipes You Might Like
Air Fryer Crab Rangoon
Ingredients
- 8 oz Philadelphia cream cheese
- 2 oz fresh crab meat, or imitation crab meat, diced
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon powdered sugar
- 20 wonton wrappers
- 1 tablespoon oil, for brushing
Instructions
- In a bowl, combine cream cheese, crab meat, lemon juice, salt, black pepper, and sugar. Stir until smooth and well blended.
- Place about 1 teaspoon of the filling in the center of each wonton wrapper.
- Dab water around the edges of the wrapper. Fold two opposite corners together, then fold in the other two corners to form a small parcel. Pinch the edges tightly to seal completely—no gaps or leaks.
- Place the sealed wontons on a chopping board or parchment paper. Lightly brush each one with oil.
- Arrange the wontons in a single layer in the air fryer basket. Air fry at 190°C (375°F) for 4 minutes, or until golden and crispy.
- Plate the crab rangoon and serve warm with sweet and sour dipping sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
