Cooked crab, cream cheese, scallion, Worcestershire sauce, and seasoning fill 30 wonton wrappers in this air-fryer or oven recipe. Water seals the wrapper edges, and cooking spray helps the tops turn golden.
Ingredients
- 8 oz one-third-less-fat cream cheese, softened
- 8 oz cooked crab meat, shredded, or imitation crab meat
- 1 teaspoon Worcestershire sauce
- 1 medium scallion, thinly sliced
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 30 wonton wrappers
- Cooking spray
Fill and Seal
- Mix the cream cheese, crab, Worcestershire sauce, scallion, garlic powder, and salt.
- Place one wonton wrapper on a clean, dry surface and add one tablespoon filling in the center.
- Moisten the entire outer edge with water. Bring all four corners to the center and press the corners and edges together firmly.
- Repeat to make 30 Rangoon, then mist the tops with cooking spray.
Air Fry or Bake
Air fryer: Preheat to 370°F. Cook in batches in a single layer with space between the pieces for 6–7 minutes, until golden.
Oven: Preheat to 400°F. Arrange on a parchment-lined baking sheet and bake for 10–12 minutes, until golden.
The source lists a 12-minute cook time and 42-minute total time. Keep unused wrappers covered while assembling so their edges remain flexible enough to seal.
