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

1. 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.
2. 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.
3. Cook: Lightly coat rangoons with cooking spray. Air fry at 350°F / 176°C for 8 minutes, or until golden brown and crispy.
4. Prepare Sauce: While rangoons cook, whisk together apricot spread, chili-garlic sauce, soy sauce, and orange zest and juice for dipping.
5. Serve: Arrange hot rangoons on a serving plate with dipping sauce.

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