Crab Rangoon

Ingredients

• 1 (8 oz) package cream cheese, at room temperature
• 4 oz imitation crab meat, finely shredded and patted dry
• 2 tsp soy sauce
• 1 tsp Worcestershire sauce
• ½ tsp ground black pepper
• 3 green onions, thinly sliced
• 2 garlic cloves, grated
• 1 jalapeño, seeded and finely chopped (optional)
• 1 (12 oz) package square wonton wrappers
• 1 large egg, lightly beaten
• Vegetable oil, for pan frying or air frying
• Cooking spray (for air frying)
• Sweet chili sauce, for serving

Directions

1. Make the filling: In a large bowl, mix cream cheese, crab, soy sauce, Worcestershire sauce, black pepper, green onion, garlic, and jalapeño until well combined.
2. Assemble the rangoons: Working with one wonton wrapper at a time, place 2 teaspoons of filling in the center. Brush edges with egg and fold corners together to form a four-pointed star. Press edges to seal and remove air. Keep unused wrappers covered with plastic wrap.
3. Pan Fry: Preheat oven to 250°F. Heat 1½ inches of vegetable oil in a large Dutch oven to 350°F. Fry rangoons in batches (6–7 at a time), turning until golden brown (1–2 mins). Transfer to a wire rack over a baking sheet to keep warm.
4. Air Fry: Preheat air fryer to 350°F. Spray basket with cooking spray. Lightly brush rangoons with vegetable oil. Cook in single layer for 5 mins, brush again if dry, and cook 3 mins more until golden and crispy.
5. Serve: Serve hot with sweet chili sauce for dipping.