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Ingredients
- 4 oz cream cheese
- 4 oz lump crabmeat, drained
- 2 tbsp chopped chives
- 2 tsp Worcestershire sauce
- 1 clove garlic, grated
- 18 wonton wrappers
- Cooking spray
- ½ cup apricot spread
- 1 tbsp chili-garlic sauce
- 1 tbsp soy sauce
- Orange zest and juice
Instructions
Prepare Filling: In a medium bowl, combine softened cream cheese, drained crabmeat, chopped chives, Worcestershire sauce, grated garlic, salt and pepper. Mix until well incorporated.
Assemble Rangoons: Place approximately 2 tsp of filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles, and firmly press corners to seal completely.
Cook: Lightly coat rangoons with cooking spray. Air fry at 350°F / 176°C for 8 minutes, or until golden brown and crispy.
Prepare Sauce: While rangoons cook, whisk together apricot spread, chili-garlic sauce, soy sauce, and orange zest and juice for dipping.
Serve: Arrange hot rangoons on a serving plate with dipping sauce.
