Air Fryer Crab Rangoon Recipe

To a small pot, add the pineapple juice, orange juice, apple cider vinegar, soy sauce, lemon juice, sugar-free sweetener, and food coloring, and stir to combine.

Place the red sauce over medium-high heat and let it come to a boil.

Once the red sauce comes to a boil, whisk the arrowroot starch and water in a small bowl until combined.

Add the arrowroot mixture into the red sauce while whisking. Cook the red sauce for 3-5 minutes, stirring until it thickens.

Remove the red sauce from the stove and let it cool completely.

Mix the cream cheese, lump crab meat, green onions, chives, red bell pepper, garlic, salt, soy sauce, and black pepper in a small bowl until combined.

Arrange the wonton wrappers on your countertop. Coat the edges of each wonton wrapper with water, using a pastry brush.

Place 1 1/2 teaspoons of the crab mixture in the center of each wonton. Do not overfill the wontons.

Grab one corner of the wonton wrapper and fold it over the filling to make a triangle. Bring the opposite ends of the triangle together, pushing out any air bubbles, and squeeze the edges to seal them.

Repeat with the remaining wontons.

Preheat the air fryer to 370 °F.

Place the crab rangoons into the air fryer basket in an even layer. Do not overcrowd the basket; the wonton will steam rather than air fry. It's best to cook the crab rangoons in batches.

Spray the crab rangoons with olive oil spray.

Cook the crab rangoons for 10 minutes, then turn them over and cook them for 2-5 minutes until they are crispy and golden brown.

Remove the crab rangoons from the air fryer and arrange them on a serving platter. Repeat with the remaining crab rangoons.

Pour the Chinese red sauce into a serving dish and serve it with the crab rangoons.