Happy snowy Saturday! We are in the early stages of a nor’easter here in Eastern Canada. The snow is coming down at a good clip and the flakes are so small, I just know we are in for a lot of snow. We are cozied in, have all our storm snacks ready and the hubby is out getting more gas for our generator. We have a BBQ planned for dinner this evening, just going to keep it really simple with hotdogs and hamburgers. I think I’ll whip up a garlic aioli for the burgers…..with my handy dandy Epicure mix. It’s so good!
Speaking of so, so good, I had been wanting to make Crab Rangoon for years and I finally took the plunge and made a big batch of them a few days ago! They were superb! I was honestly surprised at how easy they were to make, albeit a little time-consuming to put together. I really enjoyed the process of folding the little wonton wrappers around the rich, creamy filling. I cooked the rangoons in batches in my air fryer which made the whole cooking process quick and clean, and the end result a little less guilt inducing. They do get a coat of vegetable oil but they aren’t immersed and fried in the oil so definitely a little less calorie and fat laden.
This is a recipe that would be fun to make with your family. Kids would love to help form the rangoons, its the type of recipe where an assembly line set-up works well. One person to set out the wrappers (not all at once, or they tend to dry out making them difficult to work with), one to place the filling, one to wet the edges, one to fold the rangoons, one to brush with oil, you get the idea.
To make the Crab Rangoons start with a softened block of cream cheese and an 8oz package of chopped imitation crab (or you can use the real thing of course!). Add in chopped baby spinach, finely chopped onion and worcestershire sauce. Traditionally, rangoon recipes have chopped green onion but I instead added a couple tablespoons of finely chopped onion and a couple tablespoons of baby spinach for colour as I didn’t have green onions on hand. I loved the mix and knowing the extra vitamins and nutrients were in there from the spinach. I placed a teaspoon of filling in the center of each wonton wrapper and gathered the four corners together in the middle, pinched and smoothed the seams. I then coated the rangoons with vegetable oil and placed in the air fryer in batches (my air fryer held 7 without them touching) for 5 minutes. Remove and enjoy with your choice of dipping sauce alone or as part of a meal.
Jump to Recipe
Crispy Air Fryer Crab Rangoon
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Measuring spoons
Ingredients
- 1 8oz package of cream cheese, softened
- 1 8oz package imitation crab meat, chopped
- 1 Clove garlic
- 2 Tbsp. baby spinach, chopped fine
- 2 Tbsp onion, chopped fine
- 1 Tsp Worcestershire sauce
- 1 Tsp soy sauce
- 1 Tsp salt
- 1/4 Cup vegetable oil
- 1 Package wonton wrappers
Instructions
- Preheat air fryer to 350 degrees F. Spray with cooking spray.
- Drain crabmeat and chop into small pieces.
- Combine softened cream cheese, spinach, onions, garlic and salt.
- Fill a glass of small bowl with water and keep close at hand. On a flat surface such a counter top or cutting board lay out a few wonton wrappers. Place 1 tsp of the filling in the center of each.
- Using a pastry brush, brush the water onto the outer edges of the wonton wrapper. Bring two opposite corners and bring towards the middle and pinch together. While holding these two corners, bring up the other two corners and pinch those with the first two. Smooth the seams together.
- Brush the rangoons with oil and place in the bottom of air fryer in a single layer. My air fryer holds about 7. Cook in batches for 5 minutes or so until the rangoons are golden brown.