I always order crab Rangoon at restaurants that serve it—the appetizer is one of my favorites. I decided to create a healthier version at home.
PREP: 30 MIN.
COOK: 5 MIN./BATCH
MAKES: ABOUT 3 DOZEN
- 1 pkg. (8 oz.) reduced-fat cream cheese
- ½ cup mayonnaise
- 2 green onions, sliced
- 1 tsp. paprika
- 1 Tbsp. lime juice
- 1 tsp. garlic powder
- 1 tsp. reduced-sodium soy sauce
- 8 oz. fresh crabmeat
- 40 wonton wrappers
- Cooking spray
- Chinese-style mustard
1. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
2. Preheat air fryer to 350°. Spoon 2 tsp. filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with the remaining sides, making a 4-pointed star. Repeat.
3. In batches, place wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and crispy, 5-8 minutes. Serve with mustard.
1 appetizer: 62 cal., 3g fat (1g sat. fat), 11mg chol., 111mg sod., 5g carb. (0 sugars, 0 fiber), 2g pro.
