This copycat Crab Rangoons recipe features crispy wonton wrappers filled with a creamy, flavorful mixture of crab meat, cream cheese, green onions, and garlic. They’re air-fried or deep-fried until golden and served with a sweet chili dipping sauce. Perfect as a restaurant-style appetizer you can make right at home!
If you love the crispy, creamy Crab Rangoons, you’re going to love this easy homemade version!
Filled with a savory blend of crab meat, cream cheese, garlic, and green onions, these golden bites come together quickly and are perfect for air frying or pan frying. Serve them up as an appetizeror snackwith your favorite dipping sauce—they’re always a crowd favorite!
Why You Will Love This Recipe!
- Crispy and Golden Every Time – Whether air-fried or pan-fried, these turn out perfectly crisp on the outside.
- Creamy, Flavor-Packed Filling – The rich combo of crab meat and cream cheese is restaurant-quality.
- Easy to Make at Home – Simple ingredients and quick prep make this a go-to appetizer.
- Perfect for Parties – Great for game days, holidays, or anytime entertaining.
- Customizable Cooking Options – Make them in the air fryer, deep fryer, or oven—your choice!
Crab Rangoon Ingredient List
- Cream Cheese: Use room temperature cream cheese; you can either use full-fat or low-fat cream cheese.
- Crab Meat: Use canned crab meat that has been drained. You can use actual crab meat, real crab meat, lump crab meat, or imitation crab meat. They all make for a creamy crab filling!
- Wonton Wrappers: You can also use egg roll wrappers that have been cut in half.
- Olive Oil: Use either olive oil spray, nonstick spray, or regular olive oil.
- Small Bowl of Water: Use a damp paper towel, with warm water
Crab Rangoons Recipe
Step 1: Start by making your crab filling. Blend the cream cheese and crab meat in a large bowl. On a clean work surface, or cutting board lay out the wonton wrappers. Put a tablespoon of filling in the center of the wrapper.
Step 2: Then fold up the homemade crab rangoon. Brush water around the edges of the wrapper and then pinch the two sides together and then the other two sides to make a pocket, or fold up by opposite corners. Place the crab rangoon in the air fryer basket or tray, in a single layer. Rub the outside with the olive oil (outside only), or spray with cooking spray, and set the air fryer temperature to 330 degrees F, and set cook time for 7 to 10 minutes.
Expert Tips
- Overfilling: Do not overfill the wontons. You really want to seal them, so try to avoid overstuffing the wontons. Depending on the size of your wontons, you can probably use 1 or 2 teaspoons.
- Crispy Air-Fried Crab Rangoon: Spray them with olive oil, avocado oil spray, or nonstick cooking spray; this will really help them crisp up. The olive oil also gives the homemade crab Rangoon a love golden brown color.
- Sealing Your Wontons: Make sure they are sealed. I used a pastry brush and brushed water on them to really create a seal. You can also use an egg wash.
- Crowding The Air Fryer Basket: Do not crowd the basket. Leave space around them, which will allow the crab Rangoon to really crisp up. Otherwise, if they are touching each other, you will get raw spots on them. Repeat the recipe, until you use all of the remaining wrappers.
- Add-Ins: This is very flavorful, but you can add garlic powder, chopped green onions, or other seasonings.
Storing, Freezing & Reheating Instructions
- Storing: Place any leftover cooked crab rangoons in an airtight container and refrigerate for up to 3 days. Keep them in a single layer or separated by parchment to avoid sticking.
- Freezing: To freeze uncooked rangoons, place them on a baking sheet lined with parchment and freeze until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Note: It’s best to freeze them uncooked for the crispiest results when reheated.
Reheating:
- Air Fryer: Reheat at 350°F for 4–6 minutes until crispy.
- Oven: Bake at 375°F for 8–10 minutes on a wire rack.
- Skillet: Lightly re-fry over medium heat until warmed through.
- Microwave: Not recommended—it softens the wrappers and loses the crisp texture.
Recipe Faqs
Can I use imitation crab meat instead of real crab? Yes! Imitation crab works well and is more affordable. It still gives that signature seafood flavor and is what many restaurants use.
What kind of cream cheese should I use? Full-fat cream cheese works best for the creamiest texture, but low-fat can be used in a pinch. Just make sure it’s softened for easy mixing.
Can I make them ahead of time? Absolutely. You can assemble the rangoons a few hours in advance and keep them covered in the fridge until ready to cook. For longer storage, freeze before cooking.
Can I bake or air fry these instead of deep frying? Yes! Air frying at 375°F for about 6–8 minutes gives a crispy texture without oil. You can also bake them at 400°F for 10–12 minutes, flipping halfway through.
What dipping sauce goes best? Sweet chili sauce, duck sauce, or even a soy-ginger dipping sauce pairs perfectly with these crispy crab rangoons.
Ingredients
- 8 ounces cream cheese, room temperature
- 8 ounces lump crab meat
- 1/4 cup olive oil
- 1 package Wonton Wrappers, or Egg Roll wrappers
- 1/4 cup water
Instructions
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Start by making your crab filling. Blend the cream cheese and crab meat in a small mixing bowl.
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Put a tablespoon of filling in the middle of the wonton wrapper.
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I couldn’t find wonton wrappers, so I used egg roll wrappers and cut them into 4 pieces.
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Then fold up: I brush water around all of the sides, and then pinch the two sides together and then the other two sides to make a pocket.
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Set in the air fryer tray or basket, rub the outside with the olive oil (outside only), and set the temperature for 330 degrees F for 7 to 10 minutes.
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Nutrition
Serving: 1ServingCalories: 92kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 173mgPotassium: 38mgFiber: 0.3gSugar: 0.3gVitamin A: 105IUVitamin C: 1mgCalcium: 18mgIron: 1mg
