There's nothing better than a crab rangoon. Instead of ordering takeout, whip up a batch of our easy crab rangoon roll ups. They cook until golden and crispy in the air fryer. This recipe is the perfect balance of crispy tortilla shell and creamy crab filling. Serve them with your favorite sweet chili sauce and dig in.
Fresh Crab vs. Imitation Crab
You may be wondering what type of crab is best when making these rollups, and it all comes down to what you prefer. We tested this crab recipe with both imitation crab and fresh lump crabmeat, and both work beautifully. Our tasters found that lump crab meat had a stronger seafood flavor, while imitation crab was more similar to the flavor of a takeout crab rangoon. Choose whichever you prefer.
Tips for Making Crab Rangoon Rollups
Here are a few things that will set you up for crab rangoon success!
- Be sure to use softened cream cheese, so you can evenly mix everything into the filling.
- If using fresh crab meat, be sure it's thoroughly drained so the rollups don't become soggy.
- Substitute fresh green onions for the chives for a stronger flavor.
- Cook in a single layer so the entire piece becomes crispy in the air fryer. You can keep the pinwheels warm in the oven during the cooking process.
Ingredients
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8 ounces cream cheese, softened
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1 ounce fresh lump crabmeat, drained or imitation crab (1/4 cup)
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2 tablespoons chopped fresh chives
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1 clove garlic, minced
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1/4 teaspoon black pepper
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1/8 teaspoon salt
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3 (8-inch) flour tortillas
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1 tablespoon butter, melted
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Sweet and sour or sweet chili sauce
Directions
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Preheat air fryer to 375°F. In a medium bowl stir together cream cheese, crab, chives, garlic, pepper, and salt.
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Spread half of the mixture onto 1 tortilla; roll up. Repeat with remaining mixture and tortilla. Brush rolls with melted butter. Using a serrated knife, cut each roll into 6 slices.
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Working in batches if needed, arrange pinwheels, cut sides down, in a single layer in prepared basket (do not overcrowd). Cook 8 minutes or until golden brown and cooked through, turning once and brushing with melted butter once turned. Keep cooked pinwheels warm in a 200°F oven, if necessary. Serve with dipping sauce.
Nutrition Facts (per serving)
| 149 | Calories |
| 7g | Fat |
| 17g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 148.8 | |
| % Daily Value * | |
| Total Fat 7.1g | 9% |
| Saturated Fat 3.5g | 17% |
| Cholesterol 15.9mg | 5% |
| Sodium 208.1mg | 9% |
| Total Carbohydrate 17.4g | 6% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0.5g | |
| Protein 3.7g | 7% |
| Vitamin D 0mcg | 0% |
| Vitamin C 0.3mg | 0% |
| Calcium 26.3mg | 2% |
| Iron 1mg | 6% |
| Potassium 62.2mg | 1% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0.1g | |
| Arginine 0.2g | |
| Ash 0.8g | |
| Aspartic acid 0.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0.1mcg | |
| Choline, total 4.9mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 622.8kJ | |
| Fluoride, F 0mcg | |
| Folate, total 39.2mcg | |
| Glutamic acid 1.1g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.1g | |
| Leucine 0.3g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 9.7mg | |
| Manganese, Mn 0.1mg | |
| Niacin 1.1mg | |
| Phosphorus, P 55mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.2g | |
| Phytosterols 0.1mg | |
| Proline 0.4g | |
| Retinol 43.5mcg | |
| Selenium, Se 8.8mcg | |
| Serine 0.2g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.2mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 174.4IU | |
| Vitamin A, RAE 45mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 1.1mcg | |
| Water 16.4g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
