Recipes

1. In a bowl, combine the cream cheese, crabmeat, Worcestershire sauce, soy sauce, crab seasoning, garlic powder and green onions in a bowl. Stir to combine.
2. Place a wonton wrapper on a flat surface and drop about two teaspoons of the crab mixture into the center. I used the smallest scooper I had. Brush the edges of the wonton with the egg to seal.
3. Bring two opposite corners together in the middle of the wonton and pinch. Repeat with the other two corners and pinch to form a square package shape.
4. Repeat with the remaining wontons and crab mixture until all are filled.
5. Heat oil in a deep pan to 350°F.
6. Fry about five wontons at a time, turning them as needed to make sure they brown evenly, for about 3-5 minutes.
7. Drain the fried wontons on paper towels and repeat the frying process with the remaining wontons.
8. Serve immediately with a chili crisp drizzle and a sweet chili dipping sauce. Garnish with more sliced green onions.

Notes: 

If you prefer to Air-Fry: Pre-heat an air fryer to 380ºF. Arrange a single layer in the air fryer basket, leaving 1 inch space between each. Lightly coat with cooking spray top and bottom. Air-fry for about four minutes. Check to see if they are evenly golden-brown, and air-fry for one minute more if needed.

If making the pillow shapes proofs difficult. Make them in a triangle shape or get eggroll wrappers and make bigger eggroll ones. Just add more filling and enjoy.