Description
Delicious and crispy crab Rangoon filled with cream cheese and crab meat, perfect for dipping.
Ingredients
Scale
- 8 ounces cream cheese, softened (use full fat cream cheese for best results)
- 8 ounces crab meat or imitation crab meat
- 2 tablespoons finely chopped green onion
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, very finely minced or pressed
- 40 wonton wrappers
- 1 egg
- olive oil spray
- sweet chili sauce, for dipping
Instructions
- In a large bowl, combine cream cheese, crab meat, green onion, Worcestershire sauce, and garlic. Using a fork, break up large chunks of crab and blend it into the cream cheese so the mixture is fairly smooth.
- Remove the wontons wrappers from the packaging. Cover them with a damp towel so they don’t dry out.
- In a small bowl, lightly beat 1 egg with a fork until blended.
- Place 1 to 1 ½ teaspoons of filling mixture onto the center of each wonton wrapper (don’t overfill them). Use a small basting brush to brush the edges of the wonton wrapper with egg.
- Bringing up diagonal corners, seal wontons by pinching the edges together.
- Once you get a batch prepared, you can begin air frying them, prepping the next batch in the meantime.
- Preheat air fryer at 350ºF for 5 minutes.
- Spray the crab Rangoon lightly with oil and arrange them in the air fryer in a single layer. Don’t overcrowd; you’ll need to cook them in batches.
- Cook for 6 minutes or until golden brown.
- Serve immediately with sweet chili sauce, if desired.
Notes
- If desired, use full fat cream cheese for best results.
- Make sure to cover wonton wrappers with a damp towel to prevent them from drying out.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizers
- Method: Air Fryer
- Cuisine: Chinese
Nutrition
- Serving Size: 2 pieces
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg