Home Recipes Air Fryer Crab Rangoon

Air Fryer Crab Rangoon

Air fryer crab rangoon are crunchy on the outside, creamy and delectable on the inside, and scrumptious all the way through.

Rangoon dumplings are usually deep-fried to get that crispy, golden-brown finish.

Fortunately, with the air fryer, you can achieve the same color and crunch without all that excess oil.

Crispy homemade crab rangoon in an air fryer
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So, are you looking for a cleaner, more wholesome version of this popular Chinese appetizer without sacrificing flavor?

If so, this air fryer crab rangoon is definitely for you. Now, let’s get the show on the road!

Air Fryer Crab Rangoon 

Unlike traditional dumplings, rangoon skins are crunchy and crispy.

The filling is quite unique, as well. Instead of the usual ground meat, you’ll get a mixture of cream cheese and crab meat.

If you haven’t tried that combo, you’re in for a treat.

The richness and creaminess of the cream cheese are absolutely heavenly with the sweetness of the crab meat. 

Together, they create the perfect bite. (And if all that sounds divine, try this tasty Crab Rangoon Dip!)

Fried crab rangoon served with sweet chili sauce

What Is Crab Rangoon?

If you’re not familiar, crab rangoon is a snack of deep-fried wontons filled with crab meat and cream cheese filling.

Also called crab puffs or crab rangoon puffs, these dumplings are crunchy and bursting with a creamy, savory filling.

Served with a thin, sweet-n-sour dipping sauce, this appetizer is the perfect start to your meal.

If you’re in an authentic Chinese restaurant, though, don’t go looking for this delightful treat.

While inspired by Chinese dumplings, these bad boys are a product of modern American Chinese cuisine.

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How to Fold the Rangoon 

There are two ways to fold the wrappers to create the rangoon.

While they’ll all come out looking differently, trust that they’ll seal in the filling nicely. 

Also, keep in mind that while the first few tries will be a bit tricky, it’ll be a breeze once you get the hang of it.

Four Corners:

This is the conventional method that yields a traditional-looking rangoon.

1. Dip your index finger into the warm water.
2. Wet the borders of the wonton wrapper.
3. Take two opposite corners and bring them towards each other to the middle.
4. Bring the other two opposite corners towards each other. (Push out as much air as you can.)
5. Pinch the four edges together, sealing in the filling.


Your rangoon will look different, but this is the faster and easier method. 

1. Fold the wrapper in half.
2. Pinch together the edges to seal them.

It’s super simple! Plus, since they’re flat, you’ll ensure a more even cooking.

How Long Do You Cook Frozen Crab Rangoon? 

When reheating pre-cooked, frozen rangoon, simply air fry at 330 degrees for 8 minutes. There’s no need to defrost the dumplings beforehand.

Pro-tip: for maximum crispness, spray the tops with a bit of oil.

A hand dipping a crab rangoon into a bowl of sweet chili sauce

Tips for the Best Crab Rangoon 

Check out these tips before you get started:

  • Any crab meat works. You can use fresh, canned, or jumbo lump crab – whatever you can find.
  • Drain as much liquid as possible. When preparing the crab meat, be sure to remove as much liquid as possible. Place the meat in a cheesecloth or clean kitchen towel and squeeze it as hard as you can. This will help make the wrappers stay nice and crispy.
  • Use a clean, dry work surface. This will make it easy to spoon in the filling.
  • Don’t wet the wrappers too much. If you do, they’ll get too soggy and possibly tear apart.
  • Coat them in beaten egg. Brushing them with the egg will give them a shiny, golden finish.
  • Seal the dumplings well. Otherwise, air will enter the insides and cause the wrappers to burst open. Additionally, don’t add too much filling. If you do, it’ll make them hard to seal. Stick to just about a teaspoon.
  • Don’t let the rangoon touch. When arranging them in the basket, leave space between them. Without space for the air to circulate, the rangoon won’t cook evenly. Cook in batches, if necessary.
  • Monitor the cooking process. The length of cooking depends on how powerful your air fryer is. Generally, it’ll take around 8 to 10 minutes, but if you have a powerful air fryer, it may take less time.
  • Shake halfway through. Shaking the basket will ensure the rangoon are brown and crispy on all sides.
  • Use add-ins. Try red pepper flakes or cayenne for heat or a flavored cream cheese variety for extra yumminess. You can also try imitation crabmeat or a different protein entirely!
  • Serve with dip. I like sweet-n-sour sauce. You could also try honey mustard sauce or soy sauce with balsamic vinegar.
Crab rangoon with chili sauce topped with green onions

How to Store Crab Rangoon

Rangoon tastes best when hot from the air fryer. If cooking in batches, keep the first batch warm while the second one cooks.

Place it into a pan and lightly cover it with foil. Pop the pan in a 200-degree-Fahrenheit oven to keep the rangoon warm.

As for leftovers:

To store. Store rangoon in an airtight container for 2-3 days. They may lose some of their crispness, but they’ll still taste great.

To freeze. Freeze cooled rangoon in a freezer-safe container for up to 2 months.

To reheat. Let frozen rangoon thaw in the fridge overnight. Reheat chilled rangoon in the air fryer at 350 degrees Fahrenheit until warm.

You can also make these tasty treats ahead of time.

To make ahead. Prepare the rangoon according to the recipe card below but stop short of frying them. Instead, place them on a parchment paper-lined baking sheet.

Freeze them until they’re frozen through. Then, transfer them to a freezer-safe bag and freeze for up to 2 months.

Cook them in the air fryer straight from frozen for 10 to 12 minutes at 350 degrees.

What to Serve with Crab Rangoon

More Air Fryer Recipes You’ll Love

Air Fryer Crab Rangoon



Prep time


Cooking time






  • 1 (8-ounce) package cream cheese, softened

  • 4 ounces lump crab meat

  • 2 tablespoons chopped scallions

  • 1 teaspoon soy sauce

  • 1 teaspoon Worcestershire sauce

  • cooking spray

  • 24 wonton wrappers

  • 2 tablespoons sweet chili sauce, for dipping


  • In a large bowl, whisk together the softened cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce until combined.
  • If your air fryer requires it, preheat it to 350 degrees Fahrenheit. Spray the basket with cooking spray. Pour warm water into a small bowl.
  • Place 12 of the wonton wrappers on a dry, clean work surface. Spoon 1 teaspoon of filling into the center of each wrapper.
  • Dip your index finger into the warm water and wet the borders of the wonton wrapper. Take 2 opposite corners and bring them towards each other to the middle.
  • Bring the other two opposite corners towards each other and push out as much excess air as you can. Pinch the 4 edges together, sealing in the filling. Repeat the step for the rest of the wrappers.
  • Arrange the dumplings in a single layer, with an inch of space in between, into the bottom of the greased basket. Spray the tops of the dumplings with cooking spray.
  • Air fry the dumplings for 8 to 10 minutes, shaking the basket midway through. The wrappers should be golden brown and crispy. Transfer the dumplings onto a plate lined with paper towels.
  • Meanwhile, work on the remaining 12 wrappers, following the instructions above.
  • Serve with sweet chili sauce. Enjoy!
Air Fryer Crab Rangoon

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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