3tspImitation crab meatfinely chopped (can use lump crab meat as well)
1/2tspGarlicminced
8Wonton wrappers
Canola oil
Instructions
In a small bowl, beat the cream cheese until smooth. Stir in scallions, crab, and garlic.
Place about 1 and a 1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold one corner over the filling into a triangle and press the edges to seal. Repeat with other Rangoons.
In a skillet, heat 1 inch of oil to 350°F. Fry the Rangoons in batches, until golden brown, about 1 minute on each side. Drain on paper towels and season with salt right away.
Notes
Make sure no air remains inside the wonton. As you fry the rangoon any air inside will turn into steam and break open the wonton leaving the oil covered with the filling.
Make sure to fold the wonton sheet into a four cornered star shape but keep the inside sealed.
Make sure the oil is at 350 degrees, lower will cause oily food. Too high will result in quickly burned crab rangoon.