Crab Rangoon are stuffed with creamy seafood and wrapped in a crunchy wonton shell. Try this South East Asian snack in a sweet chili sauce!
Line a baking sheet with paper towels, set aside.
Heat enough oil in deep skillet or dutch oven to cover crab rangoon (about 1 1/2 inches) to 350°F.
In a bowl whisk the cream cheese, soy sauce and powdered sugar until smooth. Gently fold in the crab meat.
Using your finger, wet the edges of each won ton wrapper with water. Add 3 teaspoons of filling, don't over fill. Lift 2 opposite corners of the won ton and pinch together over filling. Repeat with other two corners. Gently seal all edges together, squeezing air and pinching to form a packet. Repeat with remaining wrappers and filling.
Carefully fry in 2-3 minute batches until golden brown. Drain on lined baking tray and repeat with remaining. Let cool slightly before serving with Sweet Chili Sauce.
Heat oven to 425°F. After filling, place crab rangoon on parchment lined baking sheets.
Spray crab rangoon with cooking spray and bake for 10-12 minutes, or until golden brown.
Calories: 193kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 497mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg