Air Fryer Crab Rangoon
- Level: Easy
- Yield: 8 servings (24 crab Rangoon)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 653
- Total Fat
- 32
- Saturated Fat
- 7
- Carbohydrates
- 73
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 78
- Sodium
- 906
- Total: 35 min
- Active: 20 min
Ingredients
4 ounces lump crabmeat
8 ounces cream cheese, at room temperature
3 scallions, white parts finely diced and green parts thinly sliced
1 teaspoon Worcestershire sauce
1 large egg, beaten
28 square wonton wrappers
Nonstick cooking spray
Sweet chili sauce, for serving
Directions
Special equipment:
a 6-quart air fryer- 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.