Crab And Cream Cheese Wontons (Sweet!) - cooking recipe

Ingredients

1 (8 ounce) box cream cheese (room temperature)
3 tablespoons sugar
1 stick imitation crabmeat (or real crab made into a stick)
1 green onion
wonton wrapper, Gyoza Wrappers, egg roll wrappers (cut into 4 squares)

Preparation

Chop the crab and the onion into tiny pieces.
Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
(Food processor may be used for next steps.)
Add sugar to cream cheese and mix well.
Add crab, mix well.
Add onion, mix well.
Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
Deep-Fry on 375\u00b0F for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
(If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
Place on paper towels to drain oil.
Serving depends on how much you use in each wrapper. Time depends on how quick you are.