This Crab Rangoon recipe is your favorite Chinese takeout appetizer, but air fried or baked, so you can have several without any guilt!
Prep Time: 15mins
Cook Time: 4mins
Total Time: 19mins
8ouncescream cheese, softened
1scallion, thinly sliced
1/4teaspoonfresh cracked black pepper
12ouncepackage wonton wrappers(you might have some left over)
Drain the crab meat and check for shells; set aside.
In a medium bowl add the cream cheese and mix together with the mayonnaise, scallion, garlic powder, Worcestershire sauce, salt, and pepper. Gently fold in the crab.
Place about 1 teaspoon of the crab filling in the center of each wonton wrapper. Bring the two flat sides of the wrapper together to form four points (as seen in the photos.) Try to seal the wrapper around the filling - if a little bit of the filling comes up in the center of the wonton, that is okay.
If your air fryer requires preheating, set it now to 375 degrees F.
Spray the basket of the air fryer with cooking spray. Place as many wontons as you can into the basket without touching. Spray the wontons generously with cooking spray.
Air fry for 4 minutes until golden brown and crispy.
If you like an extra creamy filling and a more subtle crab flavor, use half of the crab for the filling. (However, it will make less wontons overall.)Please refer to the full article for recipe tips, variations, freezer info, and oven baked instructions.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.