Air Fryer Crab Rangoon quickly became my weeknight fix after my first batch turned out blistered on the outside and cold in the center. I was trying to skip the deep fryer but still wanted that shatter-crisp wrapper and creamy crab filling. After testing this three ways, different temps, oil spray amounts, and sealing methods, I finally landed on a method that keeps the filling warm and silky while the edges turn perfectly golden. This temperature finally solved the soggy-bottom issue without overbrowning the tips.
Why This Air Fryer Crab Rangoon Works
Air Fryer Crab Rangoon works because circulating heat crisps the thin wonton wrapper fast without soaking it in oil. Most top recipes cook them between 350–375°F, but I discovered that starting at 370°F gives the best balance of golden edges and fully warmed filling.
The key difference in my method is lightly spraying both sides with oil and pressing out excess air before sealing. That prevents bursting and uneven browning. The result is crispy corners, creamy centers, and a lighter texture than traditional deep-fried crab rangoon, without sacrificing flavor.
Timing for Air Fryer Crab Rangoon
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes
Ingredients for Air Fryer Crab Rangoon
These ingredients create that classic creamy, savory filling with crisp edges.
Filling:
- 8 oz cream cheese, softened
- ½ cup lump crab meat (or imitation crab, finely chopped)
- 2 green onions, finely sliced
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Assembly:
- 20 wonton wrappers
- 1 egg, beaten (for sealing)
- Avocado oil spray or olive oil spray
How to Make Air Fryer Crab Rangoon in the Air Fryer
- Preheat your air fryer to 370°F (188°C) for 3 minutes.
- In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth and evenly combined.
- Place 1 teaspoon of filling in the center of each wonton wrapper.
- Brush edges with beaten egg, press out excess air, and fold into a four-corner star or triangle shape, sealing tightly.
- Lightly spray both sides with oil to ensure even browning.
- Arrange rangoon in a single layer in the basket without overcrowding.
- Air fry at 370°F (188°C) for 8–10 minutes until golden brown and crispy at the tips. The centers should feel hot when gently pressed.
- Remove and let cool for 2 minutes before serving—the filling will be very hot.
Tips for Perfect Air Fryer Crab Rangoon
- Seal tightly: Press out air pockets to prevent bursting.
- Don’t overfill: 1 teaspoon is enough; more causes leaks.
- Spray evenly: A light coat of oil on both sides ensures uniform crisping.
- Avoid overcrowding: Cook in batches for even airflow.
- Watch the tips: If corners brown too quickly, reduce to 360°F (182°C).
- Parchment caution: Use perforated parchment only if needed for sticking.
Storing and Reheating Air Fryer Crab Rangoon
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze uncooked rangoon on a tray, then transfer to a freezer bag for up to 2 months. Cook from frozen at 370°F (188°C) for 10–12 minutes.
Reheating: Air fry at 350°F (175°C) for 3–4 minutes until crisp again.
Variations:
- Add ½ teaspoon sriracha for heat.
- Swap crab for finely chopped shrimp.
- Mix in a pinch of sugar for a slightly sweet filling.
- Serve with sweet chili sauce, duck sauce, or soy sauce.
Conclusion
Air Fryer Crab Rangoon is one of those recipes that feels indulgent but comes together fast and mess-free. After dialing in the temperature and sealing method, I finally get consistently crispy edges and creamy centers every time. Once you try this version, it’s hard to go back to deep frying.
