Spicy Crab Wontons
Makes 20 wontons
- 1 8-ounce package of cream cheese
- 1 5-ounce can crab meat, drained
- 3 scallions, finely chopped
- 1 or 2 serrano peppers, finely chopped 2 garlic cloves, finely chopped
- 1⁄2 teaspoon salt
- 1 12-ounce package wonton wrappers Cooking spray
- Fresh basil or Thai basil, for garnish
- Thai & True Sweet Hot Chili Sauce, for serving
Open the package of cream cheese and scrape it into a bowl. Let the cream cheese sit at room temperature for 30 minutes to an hour, until softened.
Drain the crab in a fine mesh strainer, stirring and pressing with the back of a spoon to release as much water as possible. The crab should be quite dry and flaky when it’s the right consistency.
When the cream cheese is soft, add the scallions, serrano pepper, garlic, salt, and crab meat to the bowl. Stir to combine.
Unwrap the wontons and separate the individual wrappers. Stack the wonton wrappers loosely on a plate and cover them with a damp paper towel to keep them moist. Prepare a small bowl of water.
Add a tablespoon of the crab mixture to the middle of a wonton wrapper. Dip your finger in the water and run it along all four edges of the wonton wrapper, then lift the corners to meet. Gently press along the seams of the wonton to seal, making sure to press out as much air as possible.
Transfer the assembled wonton to a baking sheet lined with parchment paper. Repeat with the remaining crab mixture and wonton wrappers (you should get about 20).
Lightly spray the outside of the wontons with cooking spray. Preheat your air fryer to 390F degrees.
Place the wontons in a single layer in the air fryer basket (you’ll have to work in batches). Cook until the wonton wrappers are golden and crisp, about three to four minutes. Repeat with the remaining wontons.
Serve the spicy crab wontons warm with Thai & True Sweet Chili Sauce for dipping.