Air-Fried Crab Rangoon
Ingredients
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6 ounces canned crab meat
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8 ounces cream cheese
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2 garlic cloves
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3 green onions
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1 teaspoon toasted sesame oil
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1 teaspoon soy sauce
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1 large egg, lightly beaten
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
foil
June Oven
June Air Basket
Drain the crab well
Place the crab in a fine-mesh strainer. Press excess liquid from the meat with a ladle or spoon. Discard the liquid.
6 ounces canned crab meat
strainer
ladle
Make the filling
Transfer the drained crab to a medium bowl. Add the cream cheese, garlic, green onions, sesame oil and soy sauce. Mix until evenly incorporated.
8 ounces cream cheese
crushed garlic
chopped green onion
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
medium bowl
measuring spoons
spatula
Form the crab rangoon
To form the crab rangoon, lay a wonton wrapper on a chopping board or other work surface. Cover the remaining wrappers with a damp paper or kitchen towel to prevent them from drying out. Place about 1 teaspoon of filling in the center of the wrapper. Using your fingertip or a pastry brush, moisten the edges of the wrapper with the lightly beaten egg. To seal, fold it in half in a triangular shape, then pull the 2 corners of the triangle down. Seal the ends together with the egg and transfer to a June Air Basket set over a June Pan. Cover the formed rangoon with more damp paper or kitchen towels. Dividing the rangoon between 2 Air Baskets, keep wrapping until you have used all the filling. You should have 40-50 rangoon total and 20-25 per June Air Basket.
50 square wonton wrappers
1 large egg, lightly beaten
paper towels
June Pan
2 June Air Baskets
Coat with cooking spray
Generously spray both sides of the rangoon with nonstick cooking spray. The oil will help brown the rangoon.
nonstick cooking spray
Air fry the crab rangoon
Slide one June Air Basket into the middle shelf position with a foil-lined Air Basket in the bottom shelf position. Air fry the rangoon 10 minutes, until they are crispy and golden. For best results, rotate the June Air Basket 180° halfway through cooking. June will notify you when to rotate the Air Basket and when the food is ready. Cook times may vary depending on wonton wrapper brands. If desired, follow directions on your June to continue cooking. Remove the crab rangoon from the June Oven.
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
Air fry the last batch
Slide the remaining June Air Basket into the middle shelf position with a foil-lined Air Basket in the bottom shelf position. Slide one June Air Basket into the middle shelf position with a foil-lined Air Basket in the bottom shelf position. Air fry the rangoon 10 minutes, until they are crispy and golden. For best results, rotate the June Air Basket 180° halfway through cooking. June will notify you when to rotate the Air Basket and when the food is ready. Cook times may vary depending on wonton wrapper brands. If desired, follow directions on your June to continue cooking. Remove the crab rangoon from the June Oven.
Serve the crab rangoon
Remove the crab rangoon from the June Oven. Allow them to cool 5 minutes before transferring the pieces to serving plates or a platter. Serve immediately. Repeat the steps to air fry the remaining crab rangoon.