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  • Writer's pictureitslaurenofcourse

Crab Rangoon

Updated: Jun 14, 2020

Retro chic and easy to love, even though perhaps a little cheesy!

Crab Rangoon

It can be seemingly most exciting to venture towards the unknown and sometimes trendy. But it can be so satisfying and affecting to stroll down memory lane . . . even if it isn’t your own memory but just the collective culinary consciousness. Enter crab rangoon. Also known as crab puffs, crab rangoon have a filling that is light and fluffy, made with crab folded into seasoned cream cheese. This dish is said to have come from Trader Vic’s, the “Polynesian-style” establishment made famous in its 1950s heyday. But no one really knows for sure. I like to make mine in my Philips Air couldn't be easier and they get so crispy and golden brown. Paired with a homemade duck sauce, everything old is new again!

Equipment: cutting board; chef’s knife; dry measuring cups; measuring spoons; large mixing bowl; small mixing bowl; spatula; small bowl; spoon; Air Fryer or rimmed sheet pan and pastry brush; tongs

Dumpling Ingredients:

1 cup crab meat

1 cup whipped cream cheese

2 scallions finely minced

1 tablespoon soy sauce

1 teaspoon ginger juice or minced ginger

24 wonton wrappers

Duck Sauce Ingredients:

¼ cup apricot preserves

2 teaspoons ginger juice

1 teaspoon soy sauce

1 teaspoon rice vinegar

1 teaspoon garlic powder ¼ teaspoon cayenne pepper (optional)

1. Preheat the oven 200°F.

2. Combine the crab meat, whipped cream cheese, scallions, soy sauce, and ginger in a mixing bowl.

3. Place 1 heaping teaspoon of filling into a wonton wrapper and moisten the edges lightly with water using a small pastry brush or your finger. Then pinch the four corners together to form a crown. Repeat with the remaining filling and wrappers.

4. Brush the dumplings lightly with oil and place 8 at a time in the air fryer basket (three batches). Cook for 8 minutes at 375°F.

5. While crab rangoon cook, prepare the duck sauce. Warm the apricot preserves for 20-30 seconds in the microwave to loosen the jam. Stir in the ginger juice, soy sauce, rice vinegar, garlic powder, and optional cayenne pepper. Set aside.

6. Hold the first two batches of crab rangoon in a 200°F oven to stay warm while the final batch cooks in the Air Fryer.

7. Serve warm with the duck sauce.

Makes 24 dumplings.

No Air Fryer? No problem!⠀⠀

You can bake these dumplings on a parchment-lined sheet pan in a 375°F for 12-15 minutes and get the same no-fry results!

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