📝 About This Recipe
A beloved staple of American-Chinese cuisine, these Crab Rangoons feature a luscious, creamy center encased in a shatteringly crisp wonton shell. By using the air fryer, we achieve that signature golden crunch without the mess or heavy oils of traditional deep-frying. These savory-sweet parcels are packed with succulent crab meat and aromatic scallions, making them the ultimate crowd-pleasing appetizer for any gathering.
🥗 Ingredients
The Creamy Filling
- 8 ounces Cream cheese (full-fat, softened to room temperature)
- 6 ounces Lump crab meat (finely chopped; imitation crab also works well)
- 2 whole Green onions (finely sliced, white and green parts)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Soy sauce (low sodium preferred)
- 1/2 teaspoon Powdered sugar (to balance the savory notes)
- 1/4 teaspoon Toasted sesame oil
Assembly & Coating
- 24 pieces Wonton wrappers (standard square wrappers)
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 bottle Cooking oil spray (avocado or vegetable oil for a high smoke point)
Sweet Chili Dipping Sauce
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Rice vinegar (for extra tang)
- 1 teaspoon Fresh cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese, chopped crab meat, sliced green onions, minced garlic, Worcestershire sauce, soy sauce, powdered sugar, and sesame oil.
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2
Use a rubber spatula to fold the ingredients together until completely smooth and well-incorporated. Ensure the crab is evenly distributed throughout the cheese.
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3
Lay out 6 wonton wrappers at a time on a clean, dry cutting board. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
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4
Place approximately 1 level teaspoon of the cream cheese mixture into the center of each wrapper. Do not overfill, or the rangoons may burst during cooking.
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5
Dip your finger or a small pastry brush into the egg wash and lightly coat all four edges of the wonton wrapper.
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6
Bring two opposite corners of the wrapper together to the center and pinch them tightly. Bring the other two corners to the center to form a 'star' or 'flower' shape, sealing all edges securely to remove air pockets.
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7
Repeat the process until all 24 rangoons are assembled. Place them on a parchment-lined tray as you work.
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8
Preheat your air fryer to 370°F (188°C) for about 3 minutes.
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9
Lightly spray the air fryer basket with cooking oil. Place the rangoons in the basket in a single layer, ensuring they are not touching so the air can circulate.
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10
Generously spray the tops of the wontons with the cooking oil. This is the secret to getting a deep-fried texture and golden color.
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11
Air fry at 370°F for 8-10 minutes. Check them at the 6-minute mark; they are done when the edges are deep golden brown and the centers are bubbly.
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12
While the rangoons cook, whisk together the sweet chili sauce and rice vinegar in a small serving bowl.
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13
Remove the rangoons carefully with tongs and let them rest for 2 minutes—the filling will be extremely hot!
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14
Garnish the dipping sauce with cilantro and serve the warm Crab Rangoons immediately.
💡 Chef's Tips
Always use room temperature cream cheese to avoid lumps in your filling. Be diligent about pressing out any air bubbles when sealing the wontons to prevent them from exploding. If using real crab, squeeze out any excess moisture before mixing to keep the filling thick. Do not crowd the air fryer; cook in batches if necessary to ensure maximum crispiness. For a spicy kick, add a teaspoon of Sriracha or a pinch of cayenne pepper to the cream cheese mixture.
🍽️ Serving Suggestions
Serve alongside a crisp Lager or a chilled Riesling to balance the richness of the cream cheese. Pair with a side of Hot and Sour soup for a complete restaurant-style experience. Arrange on a platter with fresh cucumber slices and pickled ginger to cleanse the palate. Offer a secondary dipping option like hot Chinese mustard for those who enjoy heat. Scatter extra sliced scallions and toasted sesame seeds over the platter for a professional finish.