Crag Rangoon


  • 8 ounces crab meat
  • 8 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 scallion, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 12 ounce package wonton wrappers (you might have some leftover)

Cooking Instructions

Step 1: Drain the crab meat and check for shells; set aside.

Step 2: In a medium bowl, add the cream cheese and mix together with the mayonnaise, scallion, garlic powder, Worcestershire sauce, salt, and pepper.  Gently fold in the crab.

Step 3: Place about 1 teaspoon of the crab filling in the center of each wonton wrapper.  Bring the two flat slides of the wrapper together to form four points (as seen in the photo).  Try to seal the wrappers around the filling – if a little bit of the filling comes up in the center of the wonton, that is okay.

Step 4: If using an oven or an air fryer that requires preheating, preheat it now to 375 degrees F.

Step 5: Spray your air fryer basket or baking sheet with cooking spray.  Place as many wontons as you can into the basket without touching.  Spray the wontons generously with cooking spray.

Step 6: Air fry or bake for 4 to 5 minutes until golden brown and crispy.

Step 7: Serve with sweet chili sauce or your favorite dipping sauce.

Enjoy this easy Crab Rangoon dish from BellyFull!