Monday, February 17, 2020

Air-Fried Crab Rangoon

This post contains affiliate links.
I told myself that I was going to make something special to eat on Valentine’s Day, but kept vacillating between an Olive Tart, Beef Wellington Tart, and homemade Crab Rangoon. Because I'd made the Crab Rangoon filling the day before, it seemed the easiest option.

Nothing could be simpler than this. Put the filling together ahead of time -- it will keep in the fridge for 1 to 2 days -- and then just assemble when the mood hits. 

As Santa had brought me a combination convection/toaster oven/air fryer for Christmas (this one), I thought I would air fry them. They were crispy on the outside like homemade potato chips, and wonderfully creamy on the inside. I imagine they would work out just as well in the oven. Either way, you need to make these. Now!
Air-Fried Crab Rangoon

1 8-oz. pkg. cream cheese
2 scallions, cut into 1-inch slices
1 6-oz. can
lump crab meat
½ t. Worcestershire sauce
¼ to ½ t. garlic salt
¼ t. freshly ground black pepper
2 to 4 drops hot sauce
1 pkg.
Melissa’s Wonton Wrappers

Place all ingredients into the work bowl of a food processor and pulse until creamy. Place wonton wrappers onto a flat surface, and dampen all four sides with a bit of water (you can use your finger or a pastry brush for this). Fold up all four sides to the top, and pinch closed. Spray with olive oil cooking spray, and bake at 350°F for five minutes.

 Makes two dozen


Linda said...

Gosh those look good! I've been eyeing air fryers since my daughter bought one. It's hard for me to wrap my head around the fact you don't need to deep fry something for it to be crisp.

Gina said...

That little oven looks perfect for the two of us, but I am loathe to add another thing to my counters. However! I know that they make new ovens with that feature so I will file that away for our future place! And crab rangoons are some of my favorites!!