Crab Rangoons - Todd English TEAF919 Instructions For Use Manual

Crab Rangoons

serves 4–6
4 ounces cream cheese
12 fresh chives, finely chopped
½ teaspoon soy sauce
½ teaspoon hot sauce
8 ounces crab meat
1 package wonton skins
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 purée.
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 mixture and wonton wrappers.
6. Place 6 rangoons in the basket and spritz with oil.
7. Put the basket and heating chamber into the Air Fryer.
8. Set temperature to 400° F and the time to 8 minutes. Press On/Off.
9. Once cooking is complete, remove. Rangoons should be golden brown—if
not, cook an additional 2 minutes at 400° F. Repeat with remaining rangoons.
10. Make the dipping sauce by combining the raspberry preserves with the
sweet chili sauce and soy sauce.
nonstick spray
35