Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 6 oz imitation crab meat or lump crab meat, finely minced
  • 2 green onions, whites and greens finely sliced
  • 1 clove garlic, grated into a paste
  • 1 tsp Worcestershire sauce
  • 0.5 tsp light soy sauce
  • 0.25 tsp toasted sesame oil
  • 0.5 tsp powdered sugar
  • 30 square wonton wrappers
  • 1 small bowl room temperature water
  • 2 cups neutral oil for frying

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, minced crab, green onions, garlic paste, Worcestershire sauce, soy sauce, sesame oil, and powdered sugar. Fold gently until the mixture is uniform, being careful not to overwork the cream cheese.
  2. Lay out about 5 wonton wrappers at a time on a clean surface. Keep the remaining wrappers under a damp paper towel to prevent them from drying out and becoming brittle.
  3. Place exactly 1 rounded teaspoon of the mixture into the center of each wrapper.
  4. Dip your finger in the water and moisten the edges of the wonton wrapper. Bring opposite corners together and pinch at the top, then bring the remaining two corners to the center to create a four-point star. Press out any trapped air before sealing tightly.
  5. Heat oil in a heavy-bottomed pot or wok to 350°F (175°C). Use a thermometer to ensure accuracy.
  6. Gently lower 4 to 6 wontons into the hot oil. Fry for 2 minutes until they are a vibrant, golden brown. Use a spider strainer to remove them and place on a wire cooling rack to maintain crispness.
  7. Let them rest for at least 3 minutes. The filling is essentially molten lava right out of the fryer, and the rest allows the cheese to set slightly so it doesn't run.