8-ouncepackage imitation crab, I like to use imitation lobster sometimes
28-ounce packages cream cheese, softened on the counter for about 30-60 minutes on the counter
5-6green onions sliced thin
salt and pepper to taste, I used 1 teaspoon salt 1/2 teaspoon pepper
vegetable or grape seed oil for frying
Open the packaging of imitation crab (I like to rinse it quickly under the faucet and pat dry with paper towels). Break apart the crab and then tear using your hand into a large mixing bowl.
Add sliced green onions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix throughly with a rubber spatula.
Add the cream cheese and mix throughly.
After opening the wonton wrappers, make sure to cover it with a damp paper towel to prevent drying out. Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon. Then, fold it in half to make a triangle.
Place your fingers on the area of the wonton right above the filling and crimp together. It should look like a pouch. You don't have to make sure it's completely sealed.
Repeat steps 4-5 until finished with the wontons or the filling.
Heat oil (about a 1 1/2 inch layer) in a nonstick skillet on medium to medium high heat for a few minutes.
In batches, fry the crab ranoon in the skillet until slightly browned on each side about 2 to 4 minutes.
Cool on a clean plate lined with paper towels. Place the crab rangoon upside down to ensure the oil drains out. Allow to cool for 5-8 minutes. Serve immediately. (You can serve them with your favorite store bought sauce, I like to eat them plain!)
Notes:I like to buy my wonton wrappers at the Asian grocery store. They are thinner and actually fry up better than the ones I find at American grocery stores. They are usually found in the refrigerator or freezer section.If you buy the wrappers frozen, defrost them in the refrigerator for about 2 hours, sometimes less.If you make your crab rangoon ahead and freeze them, make sure to let them defrost in the refrigerator first before frying them.