
Crab Rangoon
Made With:

The crab-filled cream cheese wonton may be one of your favorite takeout orders, but we're here to tell you—you can make these crispy-on-the-outside, creamy-dreamy-on-the-inside delights with a few simple ingredients, including imitation crab and McCormick® Ground Ginger, Garlic Powder, and Onion Powder. Enjoy homemade Crab Rangoon straight from your air fryer and serve with Thai Kitchen® Sweet Red Chili Dipping Sauce for a holiday appetizer, game day bite, or any other occasion in between.
The crab-filled cream cheese wonton may be one of your favorite takeout orders, but we're here to tell you—you can make these crispy-on-the-outside, creamy-dreamy-on-the-inside delights with a few simple ingredients, including imitation crab and McCormick® Ground Ginger, Garlic Powder, and Onion Powder. Enjoy homemade Crab Rangoon straight from your air fryer and serve with Thai Kitchen® Sweet Red Chili Dipping Sauce for a holiday appetizer, game day bite, or any other occasion in between.
Key products
Instructions
- Mix imitation crab, cream cheese, green onions, ginger, garlic powder, and onion powder in a medium bowl until well blended.
- Place beaten egg in a small bowl; set aside. For each wonton, place a wonton wrapper on a clean work surface. Place 2 teaspoons of crab filling in the center of the wrapper. Brush edges of the wonton with egg. Bring up 2 opposite corners of the wonton wrapper, pressing together to seat at points and along edges. Repeat with other 2 corners, pressing to seal completely.
- Preheat air fryer to 350°F for 3 minutes. Working in batches, place crab Rangoon in a single layer in the air fryer basket; do not overcrowd. Spray wontons lightly with no-stick cooking spray. Air fry for 5 minutes or until golden brown and crispy and filling is heated through. Repeat with remaining wontons. Serve with Sweet Red Chili Sauce for dipping.
Test Kitchen Tip: Cover remaining wonton wrappers with a damp paper towel to keep them from drying out while assembling the crab Rangoon.