Cheesy Crab Rangoon Tortilla Stack

Ingredients

• 8 oz / 226 g Cream cheese, softened
• 8 oz / 226 g Lump crab meat, drained and shells picked out
• 1 cup / 110 g Shredded mozzarella
• 4 Flour or low-carb tortillas
• 3 Tbsp Butter, melted
• 1 Garlic clove, minced
• ¼ tsp Black pepper
• 2 Tbsp Sliced green onion, for serving

Method

1. Heat an air fryer to 380°F / 193°C, or heat the oven to 450°F / 230°C.
2. Stir the cream cheese, crab, mozzarella, and pepper until the crab is spread through the cheese. Do not add salt yet. Crab and cheese are already seasoned.
3. Stir the garlic into the melted butter. Brush one side of each tortilla lightly.
4. Spread the crab mixture over the tortillas and stack them, with garlic butter on the outside of the top and bottom. Set the stack on a small pan or in the air-fryer basket.
5. Air-fry about 10 minutes, or bake about 15 minutes, until the edges are crisp and the cheese is bubbling. Rest 2 minutes, cut into wedges, and finish with green onion.

Nutrition

Kitchen estimate only, not lab-verified. An appetizer built on cheese and crab. Tortilla size changes the portion.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Skip added salt. Drain the crab well, and use a tub that is not packed in extra brine if you can find one. Garlic, pepper, and green onion carry the flavor.

• Gluten-free style

  Use tortillas labeled gluten-free. Many low-carb tortillas are made with wheat gluten, so the word “low-carb” is not enough. The filling has no flour.

• No shellfish

  This stack is a crab recipe. Skip it, or use finely chopped cooked chicken if you still want the same bake.

• Dairy-free

  Cream cheese and mozzarella are the body of the filling. There is no clean dairy-free swap here.