1 (12-ounce) package wonton wrappers
Crab Rangoon Dip:
8 ounces cream cheese, softened
3/4 cup sour cream
1 teaspoon Worcestershire sauce
1˝ teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
freshly ground black pepper
8 ounces cooked crabmeat
1 cup grated white Cheddar cheese
1/3 cup chopped scallions
paprika (for garnish)
Cut the wonton wrappers in half diagonally to form triangles. Working in batches, lay the wonton triangles on a flat surface and brush or spray both sides with vegetable oil.
Pre-heat the air fryer to 370 degrees F.
Place about 10 to 12 wonton triangles in the air fry basket, letting them overlap slightly. Air-fry for just 2 minutes, shaking the basket half way through the cooking time. Transfer the wonton chips to large bowl and season immediately with sea salt. (You’ll hear the chips start to spin around in the air fryer when they are almost done.) Repeat with the rest of wontons (keeping those fishing hands at bay!).
To make the dip, combine the cream cheese, sour cream, Worcestershire sauce, soy sauce, sesame oil, cayenne pepper, salt, and freshly ground black pepper in a bowl. Mix well and then fold in the crabmeat, Cheddar cheese, and scallions.
Transfer the dip to a 7-inch ceramic baking pan or shallow casserole dish. Sprinkle paprika on top and cover the dish with aluminum foil. Lower the dish into the air fryer basket using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Air-fry for 11 minutes. Remove the aluminum foil and air-fry for another 5 minutes to finish cooking and brown the top. Sprinkle with paprika and serve hot with the wonton chips.
Serves 6 to 10