Description
A healthier take on Chinese-American Crab Rangoon using an air fryer. These golden, crispy dumplings balance creamy crab filling with the air fryer’s light crunch, ready in 25 minutes.
Ingredients
6 ounces cream cheese (neatly pre-softened on the counter)
1 teaspoon soy sauce (low-sodium preferred, though regular works too)
1 teaspoon toasted sesame oil
1 teaspoon garlic powder
6 ounces canned lump crab meat (drained thoroughly)
5 scallions (sliced finely—reserve green tops for garnish)
12 wonton wrappers
1 large egg (beaten gently to create a smooth adhesion glaze)
Instructions
Prepare the air fryer basket so it can be tilted for easier placing
In a bowl, mix cream cheese with some of the scallions, soy sauce, sesame oil, and garlic powder until smooth
Gently fold in the drained crab meat to avoid breaking apart the meat
Place a wonton wrapper on a clean surface, add 1-2 tablespoons of filling to the center
Fold into a half-moon shape and twist the edges to seal
Brush the top with beaten egg glaze to enhance crispiness
Repeat with remaining wrappers and filling, arranging in a single layer in the air fryer
Cook at 360°F for 7-8 minutes, flipping halfway
Remove when golden and crisp, then garnish with reserved scallion tops
Notes
Use pre-made, thin wonton wrappers for best air fryer results
Reserve scallion green tops for garnish on finished rangoons
Make ahead tip: Prepare sealed rangoons and refrigerate for up to 24 hours; brush with egg glaze just before air frying
Optional dipping sauces: Sweet chili, soy with rice vinegar, or aioli with chili flakes
Nutrition
- Serving Size: 1 crab rangoon
- Calories: 90
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 1.5g
- Fiber: 0.5g
- Protein: 8.5g
- Cholesterol: 60mg