1. Add the cream cheese, sugar and salt to a bowl and mix until smooth. You can use cream cheese straight out of the refrigerator, but it will be more difficult to mix. That’s why I let it sit out until it has come to room temperature.

2. Roughly chop the crab and add it to the bowl. Mix again.

3. Lay out your wonton skins and add a tablespoon of filling in the middle. You don’t want too much and you don’t want too little in order for these to have a nice shape. A tablespoon is the perfect amount. Pinch together the opposite ends, then do the same for the remaining two. Then, pinch the four sides and make sure not to leave any gaps. You don’t want the filling to seep out when cooking!

4. Deep fry for about 1 minute until golden brown. You can alternatively brush/spay with oil and air fry.

Serve with sweet chili sauce & enjoy!