Description
Crispy, golden crab rangoons with a creamy cream cheese and lump crab filling, made healthier in an air fryer. Perfect for parties or quick snacks.
Ingredients
6 ounces cream cheese at room temperature
1 teaspoon soy sauce (light-brew, no-salt-added)
1 teaspoon toasted sesame oil
1 teaspoon garlic powder
6 ounces pre-cooked lump crab meat
5 scallions, finely sliced
12 round wonton wrappers (egg-based preferred)
1 large egg, lightly beaten
Oil spray (avocado or canola) for high heat
Aluminum foil or parchment paper for serving
Instructions
Mix cream cheese, soy sauce, sesame oil, garlic powder, half the scallions, and crab meat in a bowl.
Cut wrappers in half horizontally; fold each into a crescent, creating 24 half-wrappers.
Place a heaping teaspoon of filling in the center of 12 wrappers.
Brush edges with egg, fold in half to form a half-moon, and crimp to seal.
Place on a parchment-lined tray. Lightly spray tops with oil.
Preheat air fryer to 370°F (190°C) for 3 minutes.
Cook in single layer for 3-4 minutes (no flipping). Serve hot.
Notes
Use egg-based wrappers for chewier texture.
Freeze uncooked rangoons between parchment paper for 1-month storage.
Pair with sweet chili or soy-ginger dipping sauce.
Avoid overfilling to prevent leaks during cooking.
Nutrition
- Serving Size: 1 rangoon
- Calories: 52
- Sugar: 0g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 1.8g
- Carbohydrates: 4g
- Fiber: 0.2g
- Protein: 6g
- Cholesterol: 55mg