In a large bowl, use an electric mixer to mix your cream cheese until it can be easily stirred. Pour the crab meat, scallions, salt, garlic powder, and onion powder into the cream cheese. Use a spoon to mix until combined.
In a separate bowl, whisk an egg.
Place the wonton wrapper in front of you, with one corner pointed away from you and one pointed towards you. Fill the middle of the wonton wrapper with cream cheese filling-- about 1 tsp in each.
Dip your finger in the whisked egg and brush the edges of the wonton with an egg wash.
Fold the bottom corner of the wonton up to meet the top corner, folding your wonton into a triangle.
Then, fold in the two bottom corners of the triangle to attach at the back of the wonton. Use egg wash to hold each folded corner in place.
Heat the oil in a wok, deep enough where the wontons will not touch the bottom. Once the oil has heated up, fry the rangoons for about 3 minutes on each side.
Remove the rangoons from the oil and place on a paper towel-lined plate to remove any excess oil. Enjoy!
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Recipe copyright The Foreign Fork. For educational or personal use only.