A delightful twist on the classic crab rangoon, these creamy crab wontons are a perfect appetizer for any occasion.
Combine the fresh crabmeat, softened cream cheese, garlic powder, and soy sauce in a mixing bowl until well blended.
Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
Place a small spoonful of the filling onto the center of each wonton wrapper.
Avoid overfilling the wrappers to prevent them from bursting during frying.
Brush the edges of the wonton wrapper with beaten egg, fold, and seal tightly.
Press the edges firmly to ensure a good seal and prevent the filling from leaking.
Heat the vegetable oil in a deep fryer to 375°F (190°C).
Use a thermometer to maintain the oil temperature for consistent frying results.
Fry the wontons in batches until golden brown, about 3 minutes per batch.
Avoid overcrowding the fryer to ensure even cooking.
Remove the wontons with a slotted spoon and drain on paper towels.
Place the fried wontons on paper towels to absorb excess oil.
Serve the wontons hot with your favorite dipping sauce.
Arrange the wontons on a platter for an appealing presentation.
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