Ingredients:

  • 8 oz cream cheese, full fat, softened to room temperature
  • 6 oz lump crab meat, finely chopped
  • 2 green onions, thinly sliced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp soy sauce
  • 1/4 tsp powdered sugar
  • 20 square wonton wrappers
  • 1 tbsp water (for sealing)
  • 2 tsp avocado oil spray

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, chopped crab meat, sliced green onions, Worcestershire sauce, garlic powder, soy sauce, and powdered sugar. Fold gently with a spatula until the mixture is smooth and the crab is evenly distributed.
  2. Lay a wonton wrapper on a clean, flat surface. Keep the remaining wrappers covered with a damp paper towel to prevent drying.
  3. Place approximately 1 teaspoon of the filling in the center of the wrapper. Do not overfill, as this causes bursting during the air frying process.
  4. Dip your finger in the water and moisten all four edges of the wonton wrapper.
  5. Fold the wrapper into the 'envelope' or triangle shape by bringing one corner to the opposite corner. Press firmly along the edges to create a tight seal, ensuring no air pockets remain around the filling.
  6. Preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with avocado oil spray.
  7. Place the rangoons in the basket in a single layer, ensuring they do not touch. Lightly spray the tops of the wontons with avocado oil.
  8. Air fry for 6 to 8 minutes, or until the shells are golden brown and shattering-crisp. Serve immediately with sweet chili sauce.