Heat about 2 inches of peanut oil on medium high. Chop green onions, coarsely chop crab meat and combine well with cream cheese.

Lay out wonton wrappers and place about a tablespoon of the mixture in the center. Brush egg wash along all four edges. Here’s the kicker: some places will just fold it in half (diagonally) and call it a day. I’ve found that these tend to become oily and they don’t give you the nice, crispy bite that compliments the creamy filling. So, take the tip of one edge and the tip of the edge diagonally across and pinch together. Take the other two edges and bring them up to meet the already pinched edges so you create a little square with the edges pinched up in the air.

Drop a few at a time into the oil. If you use a big frying pan and dump everything in at the same time, you’ll cause the oil temperature to come down and they won’t fry nicely. The rangoon will float to the top after a minute; flip over when it’s a nice golden brown. Fry on the other side for another minute and remove, placing on some paper towels to absorb the oil. Total cooking time is only 2-3 minutes, so stay nearby!