Crispy Crab Rangoon
Crispy Crab Rangoon features wonton wrappers, cream cheese, lump crab meat, and green onions; air fry at 375°F for 10 minutes until golden and crunchy.
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Method
- 1
Mix cream cheese, crab, green onions, garlic, Worcestershire, soy sauce, and white pepper until combined.
- 2
Place 1 heaping teaspoon of filling in the center of each wonton wrapper. Wet edges with water, fold into a triangle, and press firmly to seal.
- 3
Spray both sides of each rangoon generously with cooking spray.
- 4
Arrange in a single layer — no touching. Air fry at 375°F for 8-10 minutes, flipping halfway, until golden and crispy.
- 5
Serve hot with sweet chili sauce and hot mustard.
Pro tip. Press the air out when sealing or they'll puff open during cooking. A fork crimp along the edges adds extra insurance and looks great.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 250 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 2-3 minutes. These crisp fast. Start at 2 minutes and add 30 seconds if needed. Full reheat guide for crab rangoon.
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