Step by step

Method

4 steps

1. 1

   In a bowl, mix 8 oz softened cream cheese, 6–8 oz crab meat (picked over for shell), 1–2 minced garlic cloves (or ½ teaspoon garlic powder), ½ teaspoon Worcestershire, ¼ teaspoon kosher salt, and ½ teaspoon white pepper until evenly combined — no cream-cheese lumps.

2. 2

   Place about ½ teaspoon filling in the center of each of 16–20 wonton wrappers (don't overfill). Brush the edges with beaten egg, fold into a triangle or gather the corners into a pouch, and press firmly to seal while squeezing out air pockets — trapped air makes them burst.

3. 3

   Heat 2–3 inches of neutral oil to 350°F (175°C). Fry in small batches 1–2 minutes per side until deep golden and blistered. If they brown too fast, the oil's too hot; if they stay pale and greasy, wait for 350°F. Drain on paper towels.

4. 4

   Serve hot with sweet chili sauce or duck sauce. You want blistered, golden wontons with a hot creamy crab filling — not oil-logged wrappers or rangoon that burst open and leak cheese into the fryer.