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1
Heat about 2 inches of peanut oil on medium high.
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2
Chop green onions, coarsely chop crab meat and combine well with cream cheese.
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3
Lay out wonton wrappers and place about a tablespoon of the mixture in the center.
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4
Brush egg wash along all four edges.
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5
Heres the kicker: some places will just fold it in half (diagonally) and call it a day.
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6
Ive found that these tend to become oily and they dont give you the nice, crispy bite that compliments the creamy filling.
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7
So, take the tip of one edge and the tip of the edge diagonally across and pinch together.
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8
Take the other two edges and bring them up to meet the already pinched edges so you create a little square with the edges pinched up in the air.
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9
Drop a few at a time into the oil.
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10
If you use a big frying pan and dump everything in at the same time, youll cause the oil temperature to come down and they wont fry nicely.
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11
The rangoon will float to the top after a minute; flip over when its a nice golden brown.
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12
Fry on the other side for another minute and remove, placing on some paper towels to absorb the oil.
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13
Total cooking time is only 2-3 minutes, so stay nearby!
