- 1 pkg
- (8 oz) kraft philadelphia regular cream cheese, at room temperature
- 2 oz
- crab meat or 2 sticks imitation crab meat (finely diced)
- 1 Tbsp
- powdered sugar
- pinch of salt
- wonton wrappers
- oil, for deep frying
Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat.
Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!