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Air Fryer Crab Rangoon

Air Fryer Crab Rangoon is my go-to when I want a crowd-pleasing appetizer that tastes like takeout but is made entirely at home. Each wonton wrapper comes out crispy and beautifully golden, the cream cheese and crab filling inside is warm, creamy, and full of garlicky flavor, and they disappear so fast you'll wish you made a double batch. I make these for game day, dinner parties, and Asian-inspired dinner nights because they're always the first thing gone from the table. Store any leftovers in the fridge for up to 3 days and reheat in the air fryer before serving.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Course: Appetizer
Cuisine: American, Asian, Chinese
Keyword: Air Fryer Crab Rangoon
Servings: 25
Calories: 61kcal
Author: Mandy Applegate

Ingredients

  • 8 ounces cream cheese softened
  • 6 ounces imitation crab chopped
  • ½ teaspoon garlic powder
  • ¼ cup sliced green onions plus more for garnish
  • ½ teaspoon salt to taste
  • 25 wonton wrappers
  • Oil for frying
  • Dipping sauce for serving
US Customary - Metric

Instructions

  • In a medium bowl, mix together the cream cheese, chopped crab, garlic powder, green onions, and salt until smooth and well blended.
    8 ounces cream cheese, 6 ounces imitation crab, ½ teaspoon garlic powder, ¼ cup sliced green onions, ½ teaspoon salt
  • Place a wonton wrapper on a clean surface. Wet the edges with water using your finger. Spoon about 2 teaspoons of filling into the center.
    25 wonton wrappers
  • Bring two opposite corners together and press to seal. Then bring the remaining two corners up to meet in the center as well. Pinch all the seams firmly to seal. Repeat with the remaining wrappers and filling.
  • Line the air fryer basket with parchment paper (with holes for airflow) or lightly spray it with cooking spray. Place the rangoons in a single layer, leaving space between each.
    Oil
  • Air fry at 350°F (180°C) for 10–12 minutes, or until crisp and golden brown. No flipping needed.
  • Remove from the basket and serve warm with your favorite dipping sauce. Garnish with extra green onions if desired.
    Dipping sauce

Notes

Here are a few tips I've picked up from making these more times than I can count.
Soften your cream cheese first: Room temperature cream cheese blends much more smoothly and prevents lumps in the filling.
Don't overfill the wrappers: Stick to about 2 teaspoons of filling per wrapper so the seams can close properly without bursting during cooking.
Seal the edges well: Wet fingers and firm pinching are your best tools here. Any gaps in the seal will let the filling leak out in the air fryer.
Give them space in the basket: Arrange in a single layer with room between each rangoon so the hot air can circulate and crisp up all sides evenly.
Cook undisturbed: The air fryer handles the crisping on its own at 350°F for 10 to 12 minutes, so no need to flip. Trust the process and leave them alone.
Flash-freeze for storage: Freeze the crab rangoons in a single layer on a tray until solid so they don't stick together. Once frozen, transfer to an airtight container or bag and chill for up to 3 days or freeze for up to 2 months. Air-fry straight from frozen.

Nutrition

Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 156mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.3mg
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