In a bowl, mix all ingredients (except the wrappers and oil). Cover the bowl with lid and let sit in fridge for half an hour or until you are ready to use.

Places a spoonful of the mixture in the middle of a wonton wrapper, fold and seal the edges with a dab of water.

Prepare all pouches before heating oil. Keep prepared pouches from drying out by covering with a damp paper towel.

You can freeze them at this point. If freezing, dust them with flour and place in a freezer bag. They will keep for about 3 months. Thaw in the fridge before frying.

In a frying pan with oil up to the midpoint, bring oil to 350 F. Fry the pouches until the wrappers are golden and crispy.

Place cooked Crab Rangoon on a paper towel to drain oil.