Ingredients:

  • 8 oz block full fat Cream Cheese, softened
  • 6 oz Crab Meat, drained well and flaked
  • 2 tbsp finely sliced Scallions (or Chives)
  • 1 tsp Granulated Sugar
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Kosher Salt
  • Pinch White Pepper
  • 1 package (approx. 20) Square Wonton Wrappers
  • 1 Large Egg, whisked with 1 tsp water (for egg wash/sealant)
  • Neutral Oil Spray (Canola, vegetable, or avocado oil)

Instructions:

  1. Ensure cream cheese is at room temperature. Place softened cream cheese in a bowl and beat briefly until entirely smooth and lump-free.
  2. Thoroughly drain the crab meat (squeeze out excess moisture if using canned) and gently flake it apart.
  3. Add the flaked crab, scallions, sugar, Worcestershire sauce, garlic powder, salt, and white pepper to the cream cheese.
  4. Fold all filling ingredients together until just combined. Do not overmix. Taste and adjust seasoning if necessary.
  5. Set up your workspace with the filling, wonton wrappers (kept under a damp paper towel to prevent drying), and the egg wash/water sealant.
  6. Lay a wonton wrapper flat. Place a measured teaspoon (approximately 15g) of filling in the exact centre of the wrapper.
  7. Moisten all four edges of the wrapper using the egg wash or water sealant. Bring two opposite corners together to form a triangle, pressing firmly to seal and push out any trapped air. Bring the remaining two corners up towards the center point, creating a four-pointed star or a purse shape. Ensure all edges are tightly sealed.
  8. Place the assembled rangoon on a parchment-lined tray, ensuring they don't touch. Repeat until all filling is used.
  9. Preheat the air fryer to 375°F (190°C) or the oven to 400°F (200°C).
  10. Lightly mist the assembled rangoon generously with neutral oil spray. This is essential for achieving a golden, crispy exterior.
  11. Air Fryer Method: Place a single layer of rangoon in the air fryer basket (do not overcrowd). Cook for 8–10 minutes, flipping halfway through, until they are puffy and uniformly golden brown.
  12. Oven Baked Method: Place rangoon on the prepared baking sheet. Bake for 12–15 minutes, rotating the pan halfway through, until edges are dark golden brown and crispy.
  13. Remove immediately and serve piping hot with your choice of dipping sauce.