Air Fried Crab Rangoon

Makes 10 rangoons

Ingredients

10 square wonton wrappers
3 ounces Philadelphia® Cream Cheese, room temperature
2 ounces lump crab meat
1 tablespoon scallion, minced
1/2 teaspoon Pontershire Sauce (worcestershire sauce)
1/2 teaspoon RealSalt® Garlic Salt
1/2 teaspoon Old Bay® Seasoning

Directions

In a small bowl, stir together cream cheese, crab, scallion, Pointershire Sauce and Old Bay® Seasoning. Mix/fold until you reach your desired consistency and the crab is evenly distributed.

Working with one square wrapper at a time, add a ~1/2 tablespoon of filling to the direct center of the wonton. Use your finger or small brush to moisten the edges of the wonton with water. Crimp the corners up to meet in the center, forming a dumpling. Using your fingers, press out as much air as you can along the edges as you seal the dumpling.

Place the rangoons on a sprayed/nonstick air fryer basket. Place as many wontons as possible, without touching. Spray the wontons with a little of the oil/cooking spray.

Air fry the wontons at 350°F for ~10 minutes until they are crispy and golden brown.

Notes

• Serve with a sweet chili sauce or your favorite dipping sauce.
• You can make ahead and they will keep in the fridge for up to a day.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.