Crab rangoon turn extra crispy when cooked in the air fryer. Filled with crab, cream cheese, and spices these little crab puffs are a tasty Chinese-American treat.
Ingredients
- seedless apricot fruit spread: 0.5 cup
- chili-garlic sauce: 1 Tbsp
- less-sodium soy sauce: 1 Tbsp
- orange zest: 0.5 tsp
- orange juice (from 1 orange): 2 Tbsp (freshly squeezed)
- ounces cream cheese: 4 piece
- ounces fresh lump crabmeat: 4 piece (drained)
- fresh chives: 2 Tbsp (chopped)
- Worcestershire sauce: 2 tsp
- clove garlic, grated (about 1/2 teaspoon): 1 piece
- black pepper: 0.25 tsp (freshly ground)
- salt: 0.125 tsp
- wonton wrappers: 18 piece
- cooking spray:
Metric Conversion
Stages of cooking
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Stir together apricot spread, chili-garlic sauce, soy sauce, orange zest, and orange juice in a small bowl for the dipping sauce.
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Preheat air fryer to 350 degrees F (175 degrees C).
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Stir together cream cheese, crab, chives, Worcestershire, garlic, pepper, and salt in a bowl for the filling. Arrange 6 wonton wrappers on a work surface. Keep remaining wrappers covered until ready to use to prevent them from drying out.
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Spoon about 2 teaspoon crab filling in center of each wrapper. Lightly wet borders of wrapper with water. Bring together the 2 opposite corners of the wrapper over the filling and seal together. Bring remaining 2 corners up toward the center, sealing edges of the wrapper to enclose the filling. Repeat with remaining wrappers and filling.
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Working in batches if needed, coat dumplings with cooking spray and arrange in an even layer in the air fryer basket.
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Cook until dumplings are crispy and golden brown, about 8 minutes. Serve with sauce.
