Crab Rangoon-ish Recipe

How to make it

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• For this recipe you'll need a pot of some sort (or deep fryer), a large clean surface for prep, and (2) bowls along with a spoon for mixing and something to scoop out the wontons (I have cooking chopsticks but tongs are fine).
• Mix the Cream Cheese, Crab Meat (you can give it a couple of minutes in the microwave if you're leery on how good the meat is, just do so in it's own juices in a microwave safe container then let cool completely before using or you'll curdle your Cream Cheese), 5 Spice, Sea Salt, Pepper, and Oregano together completely. This takes the bulk of your time. Do this first, thoroughly, before next step.
• Put enough oil in the container you're frying in to have 2" - 3" worth. Yes, this can be done in a pan but the coloring won't be even. Put it on low heat for now, once it starts going it's easy enough to bring the heat up.
• Place about 1/2 tablespoon of your filling in the center of each wonton.
• Fold and seal the edges closed by dipping a finger (or brush) in a small container of water (or an egg wash if you prefer) and coating one edge then pressing closed onto the uncoated side.
• Once you have enough for a batch or three, turn up the heat on the oil and go back to preparing wontons.
• When you've finished (and until you get comfortable with the recipe, making all at once is recommended) prepare yourself a clean bowl with paper towels to catch the oil.
• Fry your wontons in shifts (I tend to do only 3 at a time) letting them turn a buttery yellow before taking out. This gets them a beautiful golden brown with tan edges. Shake your wontons to dislodge excess oil before putting them in the bowl.
• Once you're done frying (or the bowl is full) take your sugar and sprinkle it over the hot wontons, shaking the bowl and shifting the contents to make sure all get a little.
• Serve with Duck Sauce and garnish with Orange slices.