30 min
PREP TIME
20 min
COOK TIME
119
CALORIES
9
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 12 (2-wonton) SERVINGS
-
4
ounces
(125 milliliters)
imitation crab
, roughly chopped
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Substitution Available
- fresh lump crab meat
- 8 ounces (250 grams) cream cheese , softened
- 4 green onions , trimmed and thinly sliced
- 1/2 teaspoon (2 milliliters) Ginger, Ground
- 1/2 teaspoon (2 milliliters) Garlic Powder
- 1/4 teaspoon (1 milliliter) Onion Powder
- 1 large egg , lightly beaten
- 24 square wonton wrappers
- Sweet Red Chili Sauce , to serve
Preparation
- 1 Mix imitation crab, cream cheese, green onions, ginger, garlic powder and onion powder in medium bowl until well blended.
-
2
Place beaten egg in small bowl; set aside. For each wonton, place a wonton wrapper on clean work surface. Place 2 teaspoons (10 ml) of crab filling in the center of wrapper. Brush edges of wonton with egg. Bring up 2 opposite corners of wonton wrapper, pressing together to seat at points and along edges. Repeat with other 2 corners, pressing to seal completely.
Test Kitchen Tip:Cover remaining wonton wrappers with damp paper towel to keep from drying out while assembling the crab Rangoon. - 3 Preheat air fryer on 350°F (180°C) for 3 minutes. Working in batches, place crab Rangoon in single layer in air fryer basket; do not overcrowd. Spray wontons lightly with no stick cooking spray. Air fry 5 minutes or until golden brown and crispy and filling is heated through. Repeat with remaining wontons. Serve with Sweet Red Chili Sauce for dipping.
NUTRITION INFORMATION
(per Serving)
