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 ...
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30m
PREP TIME
20m
COOK TIME
119
CALORIES
9
INGREDIENTS
Servings: 12 (2-wonton)
Ingredients
-
4
ounces
imitation crab, roughly chopped
![substitution]( "substitution")
Substitutions available
- fresh lump crab meat
- 8 ounces (1 package) cream cheese, softened
- 4 green onions, trimmed and thinly sliced
- 1/2 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Onion Powder
- 1 large egg, lightly beaten
- 24 square wonton wrappers
- Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce, to serve
INSTRUCTIONS
- 1 Mix imitation crab, cream cheese, green onions, ginger, garlic powder and onion powder in medium bowl until well blended.
-
2
Place beaten egg in small bowl; set aside. For each wonton, place a wonton wrapper on clean work surface. Place 2 teaspoons of crab filling in the center of wrapper. Brush edges of wonton with egg. Bring up 2 opposite corners of wonton wrapper, pressing together to seat at points and along edges. Repeat with other 2 corners, pressing to seal completely.
Test Kitchen Tip: Cover remaining wonton wrappers with damp paper towel to keep from drying out while assembling the crab Rangoon. - 3 Preheat air fryer on 350°F for 3 minutes. Working in batches, place crab Rangoon in single layer in air fryer basket; do not overcrowd. Spray wontons lightly with no stick cooking spray. Air fry 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.
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