Ingredients:

  • 8 ounces (227g) cream cheese, softened
  • 4 ounces (113g) imitation crab meat (or cooked real crab meat), finely chopped
  • 2 tablespoons (30ml) finely chopped green onions (scallions)
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) onion powder
  • Pinch of white pepper (optional)
  • 48 wonton wrappers (square or round)
  • 1 large egg, beaten
  • Cooking spray (olive oil or avocado oil preferred)

Instructions:

  1. In a mixing bowl, combine softened cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, and white pepper (if using). Mix well until fully incorporated and smooth. Cover and chill filling for 15 minutes.
  2. Lay out a few wonton wrappers at a time on a clean surface.
  3. Place a teaspoon of the crab filling in the center of each wonton wrapper.
  4. Brush the edges of the wonton wrapper with the beaten egg. Fold the wonton in half to form a triangle (or any shape you prefer), pressing firmly to seal. Ensure there are no air pockets.
  5. Preheat the air fryer to 375°F (190°C).
  6. Lightly spray the air fryer basket with cooking spray. Arrange the filled wontons in a single layer in the air fryer basket, making sure they are not overcrowded. Spray the tops of the Rangoon lightly with cooking spray.
  7. Air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
  8. Remove from the air fryer and let cool slightly before serving. Serve with your favourite dipping sauce.