• Chop imitation crab meat into 2 cm wide pieces and set aside.
• In a large bowl, soften room temperature cream cheese with a spatula until smooth.
• Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.
• With a fork, mix very well until crab meat breaks down.
• Add ¾ tablespoon of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.
• Then lift two opposing corners of the wrapper and pinch only the tip of it.
• Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.
• In a large heavy bottomed pan or dutch oven, add oil and bring to medium heat or 325 F. Once oil is hot, deep fry crab rangoons in small batches and do not overcrowd the pan. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate to drain off excess oil. (To air fry crab rangoons, see instructions in Notes section below)
• Allow crab rangoons to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.

To Freeze Leftovers:

• Place a large freezer friendly bag on a large plate or small baking tray. Place leftover rangoons into the bag in a single layer giving each one enough space. Seal the bag and place bag on top of plate/tray into freezer. After 1 hour of freezing, remove plate/tray. This keeps the rangoons in a single layer and prevents them from overlapping.

  They will last 2 months in the freezer (until freezer burn forms) and can be deep fried from frozen.