If you're like us, you can't have Chinese food without ordering crab Rangoon. The fried wonton wrappers, stuffed with lump crabmeat and cream cheese, are nothing short of take-out perfection. This easy to follow recipes shows you how to make a batch at home using an air fryer.
Recipe courtesy of Emily Paster, author of Epic Air Fryer Cookbook:00 Inspired Recipes That Take Air-Frying in Deliciously Exciting New Directions
- 5 Ounces lump crabmeat, drained and patted with paper towels to remove excess liquid
- 4 Ounces cream cheese, at room temperature
- 2 scallions, white and green parts only, sliced, plus more for garnish
- 1 1/2 Teaspoon toasted sesame oil
- 1 Teaspoon Worcestershire sauce
- Kosher salt and pepper
- 24 wonton wrappers (2 inch), thawed if frozen
- 3 Tablespoons vegetable oil
Combine the lump crabmeat, cream for brushing cheese, scallions, sesame oil, Worcestershire sauce, and salt and pepper to taste in a medium bowl. Stir until the mixture is completely smooth.
To assemble, take a wonton wrapper and place 1 scant teaspoon of filling in the center of the wrapper. (Do not overfill.) With a finger dipped in water, moisten the edges of 2 adjacent sides of the wrapper. Fold in half to form a triangle. Place the filled triangle on a plate or baking sheet lined with parchment paper. Repeat with the remaining filling until all the wonton wrappers have been filled. (Uncooked rangoons can be wrapped and kept frozen for 1 to 2 weeks. Do not thaw before cooking.)
Preheat the air fryer to 350F. To cook, brush the rangoons lightly with oil on both sides and arrange in batches in the air fryer basket, 6 to 8 at a time. Cook the rangoons until crisp and golden, about 10 minutes. Garnish the cooked crab rangoons with sliced scallions and serve immediately with your favorite dipping sauce.