Air Fried Crab Wontons (Printable)

Golden wontons filled with creamy crab and cream cheese, air fried to crispy perfection.

# What You’ll Need:

→ Filling

01 - 4 oz cream cheese, softened
02 - 3.5 oz crab meat (fresh, canned, or imitation), drained and flaked
03 - 2 spring onions, finely sliced
04 - 1 garlic clove, minced
05 - 1 teaspoon soy sauce
06 - 1/2 teaspoon Worcestershire sauce
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon salt

→ Wontons

09 - 24 square wonton wrappers
10 - Water for sealing

→ Cooking

11 - Cooking spray or 1 tablespoon vegetable oil

→ Dipping Sauce

12 - 2 tablespoons sweet chili sauce
13 - 1 tablespoon soy sauce

# How To Make It:

01 - In a medium bowl, combine softened cream cheese, drained crab meat, sliced spring onions, minced garlic, soy sauce, Worcestershire sauce, ground black pepper, and salt. Mix until smooth and evenly combined.
02 - Place a wonton wrapper on a clean work surface. Spoon approximately 1 teaspoon of filling into the center of each wrapper.
03 - Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half diagonally to form a triangle, pressing gently to remove air pockets and seal edges firmly. For traditional wonton shape, bring the two bottom corners together and seal securely.
04 - Repeat the filling and sealing process with all remaining wrappers and filling.
05 - Lightly spray or brush the assembled wontons with cooking spray or vegetable oil on all sides.
06 - Set air fryer to 375°F and preheat for 3 minutes.
07 - Arrange wontons in a single layer in the air fryer basket, ensuring they do not overlap or touch.
08 - Air fry for 7 to 9 minutes, turning wontons halfway through cooking, until golden brown and crispy.
09 - Transfer wontons to a serving plate while hot. Serve with dipping sauce alongside.

# Expert Advice:

01 -
  • They're crispy and golden without a single drop of deep frying oil, which means your kitchen won't smell like a takeout container for three days.
  • The crab and cream cheese filling tastes unexpectedly elegant for something you can whip up in 20 minutes when friends text they're coming over.
02 -
  • The filling must be cold or room temperature when you start folding, or it'll feel slippery and the wrappers won't seal properly—something I learned by making a mess of my first batch.
  • Not turning the wontons halfway through cooking is the mistake that separates okay results from stunning, restaurant-quality crispiness on both sides.
03 -
  • Don't skip the damp paper towel over your wonton stack—it's the difference between pliable wrappers and brittle ones that tear.
  • If your filling is too loose or seems soupy, drain your crab meat more aggressively or pat it dry with paper towels before mixing.
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