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1
Chop the crab and the onion into tiny pieces.
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2
Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
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3
(Food processor may be used for next steps.)
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4
Add sugar to cream cheese and mix well.
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5
Add crab, mix well.
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6
Add onion, mix well.
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7
Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
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8
Deep-Fry on 375u00b0F for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
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9
(If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
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10
Place on paper towels to drain oil.
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11
Serving depends on how much you use in each wrapper. Time depends on how quick you are.
