The appeal of crab Rangoon is the contrast between the crispy fried wonton wrappers and melty cheese and crab filling. Making the popular American Chinese restaurant appetizer whose origins are traced back to Trader Vic’s Polynesian-themed restaurant at home just got easier thanks to the air fryer. This handy machine combines the simplicity of baking (no spattering oil to deal with) and the flavor of deep-frying (hello crispy, craggy wonton shells) for irresistible results.
Stir together the crabmeat, cream cheese, scallion whites and Worcestershire sauce in a medium bowl with a rubber spatula until combined. Place the egg in a small bowl.
Place a wonton wrapper on a work surface; keep the remaining wonton wrappers in their package or cover them with a towel to prevent them from drying out as you work. Place 2 teaspoons crab filling in the center of the wrapper. Dip your finger into the egg and run it around the edges of the wrapper. Seal the wonton into a pyramid shape by pulling two corners up and pressing them together with your fingertips, then drawing up the other two corners and doing the same. Repeat with the remaining wrappers and filling. Spray the outside of the wrappers all over with nonstick spray.
Preheat the air fryer to 350 degrees F. Add the crab Rangoon to the basket of the air fryer in a single layer so they don’t touch, working in batches if necessary. Cook until the wonton wrappers are golden in places, bubbly and crispy, about 5 minutes. Garnish with scallion greens and serve with sweet chili sauce for dipping.
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