- 4 or 6 oz cream cheese, softened If you prefer really creamy crab rangoon use 6 oz
- 4 or 6 oz lump crab meat If you prefer your crab rangoon to have more cream cheese and less crab, use 4 oz. Seafood lovers may want to go for 6 oz
- 2 green onions, chopped
- 21 wonton wrappers
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- cooking oil I use olive oil.
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. Fold
each wrapper diagonally across to form a triangle. From there bring up
the two opposite corners toward each other. Don’t close the wrapper yet.
Bring up the other two opposite sides, pushing out any air. Squeeze
each of the edges together. Be sure to check out the recipe video above
for illustration. 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.
Recipe courtesy of Stay Snatched
https://www.staysnatched.com/air-fryer-crispy-crab...
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