I don’t know about you, but if I go out to eat and Crab Rangoon is on the menu – there’s a 100% chance I’m ordering it. I LOVE the combo of salty crab with the creamy (slightly sweet/tangy) filling, all in a crispy shell. Paired with some sweet chili sauce, it’s one of my go-to appetizers. Naturally, it’s been on my list to make a lightened up version of this restaurant fave, and thanks to the air fryer, I’ll now be making Crab Rangoon at home all the time! This Air Fryer Crab Rangoon is a lighter take on a classic that’s super quick and easy to whip up.
Making Air Fryer Crab Rangoon
Typically, Crab Rangoon is deep fried, giving it that crispy exterior that we all know and love. Thanks to the air fryer, you can achieve that same crispy texture, without all of the oil. To make these, you’ll need:
- Crab meat. I use jumbo lump crab meat – I prefer it to an imitation crab meat.
- Cream cheese – specifically the block kind, which is a bit sturdier and holds up better to cooking. I use the low fat kind to keep it WW friendly.
- Scallions – ideally fresh ones, to add a little tang.
- Worcestershire Sauce, Coconut Aminos (or low sodium soy sauce), and garlic powder to season.
- Egg roll wrappers and cooking spray to help them crisp up. A note that not all egg roll wrappers are created equal! Some are more prone to breaking. splitting when fried, so if they’re super thin, you may want to double them up.
Combine all of the filling ingredients in a small bowl and set aside. Get yourself a little bowl of clean water that you’ll need to seal the edges of your rangoon. Spray an air fryer tray/basket and set aside. If your air fryer needs to preheat, preheat to 350F. Then, lay out your dumpling wrappers and put roughly 1/2 tbsp of filling in each. Wet the edges and seal up your dumplings, being sure to squeeze out any air (I typically connect the diagonal edges, then scrunch in the other two edges for an imperfect rangoon look). Excess air can cause your rangoon to burst, so be sure they’re properly formed before air frying!
Spray your rangoon well with cooking spray and air fry for 7-9 minutes, until golden brown and crispy. Serve with side of sweet chili sauce for dipping and enjoy!
Air Fryer Crab Rangoon
Equipment
- Mixing Bowls
- Air Fryer
Ingredients
- 4 oz light cream cheese block type softened
- 2/3 cup fresh crab meat finely diced
- 1.5 Tsp Worcestershire sauce
- 1 Tsp coconut aminos or low sodium soy sauce
- 1/2 Tsp garlic powder
- 2 tbsp green onion diced
- 20 wonton wrappers
- cooking spray for air frying
Instructions
- Combine all of the filling ingredients in a small bowl and set aside. Get yourself a little bowl of clean water that you’ll need to seal the edges of your rangoon.
- Spray an air fryer tray/basket and set aside. If your air fryer needs to preheat, preheat to 350F.
- Lay out your dumpling wrappers and put roughly 1/2 tbsp of filling in each. Wet the edges and seal up your dumplings, being sure to squeeze out any air (I typically connect the diagonal edges, then scrunch in the other two edges for an imperfect rangoon look). Excess air can cause your rangoon to burst, so be sure they’re properly formed before air frying!
- Spray your rangoon well with cooking spray and air fry for 7-9 minutes, until golden brown and crispy. Serve with side of sweet chili sauce for dipping and enjoy!
