Description
Deliciously creamy crab rangoon perfect for any occasion.
Ingredients
Scale
- 4 or 6 oz cream cheese, softened (If you prefer really creamy crab rangoon use 6 oz)
- 4 or 6 oz lump crab meat
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 21 wonton wrappers
- cooking oil (I use olive oil.)
Instructions
- You can soften your cream cheese by heating it in the microwave for 20 seconds.
- Combine the cream cheese, green onions, crab meat, Worcestershire sauce, salt, pepper, and garlic in a small bowl. Stir to mix well.
- Lay out the wonton wrappers on a working surface. I used a large, bamboo cutting board. Moisten each of the wrappers with water. I use a cooking brush, and brush it along all of the edges.
- Load about a teaspoon and a half of filling onto each wrapper. Be careful not to overfill.
- Spritz the air fryer basket with cooking oil.
- Load the crab rangoon into the air fryer basket. Do not stack or overfill. Cook in batches if needed.
- Spritz with oil.
- Place the Air Fryer on 370 degrees. Cook for 10 minutes.
- Open and flip the crab rangoon. Cook for an additional 2-5 minutes until they have reached your desired level of golden brown and crisp.
- Remove the crab rangoon from the air fryer and serve with your desired dipping sauce.
Notes
- Adjust the filling based on your preference for creaminess.
- Make sure not to overfill the wonton wrappers to avoid tearing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 3-4 crab rangoons
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg