Ingredients:

  • 8 oz cream cheese, full-fat, softened to room temperature
  • 4 oz imitation crab (surimi), finely minced
  • 2 stalks scallions, whites and greens, paper-thin slices
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp powdered sugar
  • 0.25 tsp kosher salt
  • 24 square wonton wrappers
  • 1 large egg
  • 1 tbsp water
  • 1 quart neutral frying oil

Instructions:

  1. In a medium glass bowl, combine the softened cream cheese, minced crab, scallions, Worcestershire, garlic powder, and sugar. Use a silicone spatula to fold the ingredients together until a uniform paste forms. Do not use an electric mixer to avoid aerating the mixture.
  2. Whisk the egg and 1 tablespoon of water in a small bowl to create an egg wash.
  3. Place 1 teaspoon of filling in the dead center of a wonton wrapper. Brush the edges lightly with the egg wash.
  4. Bring the opposite corners of the wrapper together to meet in the center. Pinch the edges together tightly while evacuating air pockets to create a star-seal shape.
  5. Heat the neutral oil in a large Dutch oven or heavy-bottomed pot to exactly 350°F (175°C).
  6. Fry the wontons in batches for 2-3 minutes until the shell is golden brown and crisp. Use a spider strainer to remove and place on a wire cooling rack.