■ 42
Crab Rangoons
Serves 4–6
4 ounces cream cheese
12 fresh chives, nely chopped
½ teaspoon soy sauce
½ teaspoon hot sauce
8 ounces crab meat
1 package wonton skins
non-stick cooking spray
Dipping Sauce
¼ cup raspberry preserves
1 tablespoon sweet chili sauce
1 teaspoon soy sauce
1. Place the cream cheese in the bowl of a food processor. Add the
chives, soy sauce and hot sauce and puree.
2. Add the crabmeat and fold in gently by hand.
3. Place one teaspoon of crab mixture in the center of each wonton skin.
4. Moisten the edges with water and fold the wonton in half to form a
triangle. Press edges to seal.
5. Repeat with remaining crab mix and wonton wrappers.
6. Place 6 crab Rangoons in the basket and spritz with oil.
7. Put the basket and pan into the AIR FRYER.
8. Set temperature to 400 degrees, set timer to 8 minutes.
9. Once cooking is complete, remove. Rangoons should be golden
brown—if not, cook an additional 2 minutes. Repeat with remaining
Rangoons.
10. Make the dipping sauce by combining the raspberry preserves with
the sweet chili sauce and soy sauce.
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