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SNACKS & SIDES

3 oz (90 g) cooked

crabmeat, preferably lump

2 oz (60 g) cream cheese, at

room temperature

2 tablespoons chopped

green onions, white and pale

green parts

1½ teaspoons Worcestershire

sauce

16 square wonton wrappers,

preferably made with egg

(see note)

Thai sweet chili sauce or

duck sauce, for serving

If fresh wonton wrappers aren’t available for this retro appetizer, you can find

them frozen in the freezer section of Asian markets or large grocery stores—

just be sure to thaw the wrappers before working with them.

In a medium bowl, stir together the crabmeat, cream cheese, green

onions, and Worcestershire sauce.

Line a rimmed baking sheet with parchment paper. Fill a small bowl

with cool water. Working with 1 wonton wrapper at a time, place it on

a work surface. Place a heaping 1 teaspoon of the crab filling in the

center of the wrapper. Dip your finger in the bowl of water and moisten

the edges of the wrapper. Bring the opposite corners of the wrapper

up to meet each other and gently pinch them together. Bring the two

remaining corners of the wrapper up to meet the other corners and

gently pinch all four corners together, removing any air pockets, and

seal the wrapper into an X shape. Transfer to the prepared baking sheet.

Repeat with the remaining wrappers and filling.

Working in batches, coat the wontons on all sides with canola oil spray

and arrange a single layer of wontons in the Instant Pot® air fryer basket,

making sure they don’t touch. Insert the basket into the pot and attach

the air fryer lid. Press the Air Fry button and set the cook time for 8

minutes at 340°F (171°C), then press Start. Cook undisturbed.

When the cooking time is up, if the wontons are not golden brown and

crisp, add more cooking time in 2-minute intervals until wontons are

cooked to desired crispness. Use tongs to carefully transfer the wontons

to a plate. Repeat to cook the remaining batches. Serve with chili sauce

or duck sauce alongside for dipping.

NOTE Wonton wrappers made with egg work best for this recipe. If using

wrappers not made with egg, add more cooking time, if needed, until the

wontons are golden and crisp. The top edges will be slightly darker than

the rest of the wontons. If using very thin egg wrappers, use ½ teaspoon

filling per wrapper and cook at 300°F (150°C) for 10–12 minutes.

SERVES 4

Crab Rangoon