How To Make Air Fryer Crab Rangoon
Match a Chinese takeaway dish with this crab rangoon recipe. It’s a crisp air-fried wonton packed with cream cheese and crabmeat.
Serves:
Ingredients
- 30square wonton wrappers
- 8ozcream cheese,at room temperature
- 4ozlump crab meat,or imitation crab
- 2tbspscallions,minced
- 2tbspsoy sauce
- nonstick spray,for air fryer
For Dipping Sauce:
- ¼cupsoy sauce
- 1tbspsesame oil
- 1tbsprice wine vinegar
- sesame seeds,for garnish
- red pepper flakes,for garnish
Instructions
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In a small bowl, stir together cream cheese, crab, scallion, and soy sauce. Mix well so the filling is a single consistency and the crab is evenly distributed.
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Working with one square wrapper at a time, add a ½ tablespoon of filling to the direct center of the wonton.
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Use a finger to paint the edges of the wonton with warm water and then, crimp the corners up to meet in the center, forming a dumpling. Use fingers to press out as much air as possible along the edges while sealing the dumpling.
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Make 6 to 7 dumplings at a time, and then make the rest while those are frying. Or make them all in advance and keep them in the fridge for up to a day.
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Spray the air fryer basket with nonstick spray. Place about 7 to 8 wontons, without touching, into the air fryer basket.
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Air fry the wontons at 350 degrees F for 6 minutes until they are crispy and golden brown.
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Let the wontons cool briefly, then serve with the dipping sauce. Cooked wontons don’t keep very well (they get soggy), so cook and eat right away!
Nutrition
- Calories: 128.03kcal
- Fat: 3.57g
- Saturated Fat: 1.62g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.90g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 19.02g
- Fiber: 0.61g
- Sugar: 0.26g
- Protein: 4.53g
- Cholesterol: 14.86mg
- Sodium: 407.31mg
- Calcium: 27.26mg
- Potassium: 61.46mg
- Iron: 1.18mg
- Vitamin A: 29.19µg
- Vitamin C: 0.20mg
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