Description
A golden, air-fried appetizer combining creamy cream cheese and flaky crab meat in delicate wonton wrappers. Perfect as a party snack or quick indulgence, this recipe delivers restaurant-quality flavor without deep frying.
Ingredients
240g full-fat cream cheese, softened
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon garlic powder
240g lump crab meat, drained and flaked
5 scallions, sliced (green and white parts)
12 large wonton wrappers
1 egg (optional, for egg wash)
2 tablespoons mayonnaise (optional, for dipping)
Instructions
Preheat air fryer to 190°C (375°F) for 3 minutes.
In a bowl, mix cream cheese, soy sauce, sesame oil, garlic powder, crab meat, and 3/4 of the scallions until well combined.
Place 1 tablespoon of filling in the center of each wonton wrapper.
Fold each wrapper into a half-moon shape, pressing edges to seal. Use a fork to crimp the seams if desired.
Lightly brush the tops with water (or egg wash for extra crisp) to help them puff.
Arrange rangoon in the air fryer basket in a single layer, leaving space between each.
Air fry for 5-7 minutes until golden and crispy, flipping halfway through.
Serve warm with remaining scallions and mayonnaise if desired.
Notes
Use fresh, high-quality crab meat for best flavor.
Ensure crab is thoroughly drained to maintain crispy texture.
For extra crunch, freeze the sealed rangoon for 10 minutes before cooking.
Store leftovers in an airtight container at room temperature for up to 4 hours.
Dietary alternatives: Use vegan cream cheese and mock crab for a vegan version.
Nutrition
- Serving Size: 1 piece
- Calories: 55
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 40mg