• 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.

Baking Method

• 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.