Air-Fried Crab Rangoon

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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.

Serve with Sweet and Sour Sauce.

 Makes two dozen