We’re making Crab Rangoon—aka the most popular Chinese takeout item in the U.S.—and putting it to the ultimate test: air fryer vs. deep fryer. 🦀🔥
Creamy, crispy, savory perfection wrapped in a wonton—done two ways to see which one comes out on top. Spoiler alert: both are ridiculously good.
If you’re looking for the best crab rangoon recipe, want to try a lighter air fryer crab rangoon, or just curious how air fried crab rangoon stacks up to the classic, this is the showdown you’ve been waiting for. Let’s get crispy!
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🔴 RECIPE: https://www.thecookingguy.com/recipes/crab-rangoon-air-fried-oil-fried
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00:00 Intro
00:58 Making the filling
5:00 Bright Cellars Ad
6:37 Finishing the filling
6:49 Making dipping sauce
7:15 Forming the Crab Rangoons
9:10 Deep frying & air frying
10:50 Plating & Visual Comparison
11:50 First Bite
13:51 Outro
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I started watching this for a recipe and all I got was you bitching at your boyfriend. Pulled out @4:40, couldn't stand the crap. Either get on with it or just have a gossip vid.
Anybody else nervous with the level of boiling oil in pan?
You are a great cook and teacher.
Yes they are great.
Air fryers cause cancer people. Read the labels.
When I made mine, the rangoons would 'float' in the oil, and then invert themselves in the oil – the frying caused the wrappers to 'un-seal', and the filling would leech-out into the fry oil. Another channel video recommended sealing the wonton wrappers with EGG instead of water. Thoughts?
Why are we sitting here pretending cream cheese isn’t wonderful?
I'll bet yours are so good because you used real crab. For those of us in Flyover Country artificial "Krab" is almost universally used; probably not so much in San Diego. This went onto Wednesday's shopping list; thanks Guys! Oh, and I didn't notice today's knife winner, if it was me could someone send me a PM so I can write Sam? TIA!
https://youtu.be/2SP1o5BTJyI?si=DCA_d6H5iyaVs24v
I really gotta stop watching ya’ll hungry. 🤤
You must be drinking wine from Nancy Pelosi‘s Vineyard if you’re putting cilantro in your crab rangoon.🤣
My wife is now allergic to crab but the truth is most Chinese places make it with the artificial crab found in the market so that is what I use. I served it before the Xmas dinner and got raves. It seems that Chinese restaurants skimp heavily on the crab, real or fake. When made at home there is plenty of the crab meat in them. One hobby I have is crab fishing/snaring so I have the real crab on hand but the fake stuff is what my wife can eat so it is what I use. I'll make up a batch and use the air fryer. So much easier to clean!!
Wtf! Who would ever put soap into their food? You Californians need to cut this poop out!
I make them all the time. Such a treat, and easy. I love crab, either king or snow. Yummmm.
Yum. Will definitely make it 😁
❤just made these my husband's fave
Almond chicken is a Michigan native dish.
Trader Vic created Crab Rangoon and served them in his over the top Tiki Bar/Restaurants. He also invented the Mai Tai. You can still visit a Trader Vic’s in Emeryville CA, and Atlanta GA. He also was one of the first people to introduce Mexican food to Americans with his Senior Pico restaurants. Do an episode on Trader Vic! The guy doesn’t get enough credit.
Wheres the msg dawg
I was a STCG fan until he added sugar and cilantro to the crab rangoon filling mixture. ☹️ Heartbroken.
Yep..Rangoon is a Vietnamese dish
Texture is more important than flavor. Fight me 🙂
Thse should be called Crab Crack
Deep fry is the clear winner
There’s is no need to take out the seeds … suck it up buttercup
Definitly deep fried.