I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Crab Rangoon - Air Fried & Oil Fried
...in your mind.
Crab Rangoon - Air Fried & Oil Fried

Crab Rangoon - Air Fried & Oil Fried


  • 6 ounces cream cheese, softened
  • 8 ounces crab meat
  • 4 green onions - white and light green parts, chopped fine
  • 1/2 long, red Holland pepper, chopped fine (feel free to swap for red jalapeno)
  • 1 large garlic clove, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon sriracha
  • 1/2 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 tablespoons chopped cilantro
  • 16 square won ton wrappers, maybe a couple more, maybe a couple less
  • Oil for frying
  • Air fryer for air frying
  • 1/4 cup sweet chili sauce
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon Dijon mustard


  1. Put all filling ingredients in a bowl, and mix really well to combine
  2. Dip your finger in water and lightly moisten the edges of each wrapper, and add about a tablespoon of filling to the center of each
  3. NOTE - once out of the pack, the wrappers can dry out quickly - so only bring a few out a time and keep the rest covered with a slightly damp towel
  4. The goal is to bring opposite sides together to meet in the middle, pinching them closed (watch the video for better assistance)
  5. Repeat with remaining wontons, then cook
    To shallow fry:
  1. Heat a couple inches of oil to 350
  2. Carefully put in the rangoons (but don’t overcrowd or the temp will drop too much)
  3. Cook until gorgeous, browned and crispy, 1 to 2 minutes
  4. Serve with sauce
    To air fry:
  1. Preheat to 350
  2. Spray rangoons and bottom of fryer basket lightly with cooking spray
  3. Cook about 5 minutes until golden and pretty
  4. Serve with sauce