Crab Rangoon

Combine 8 ounces softened cream cheese, 6 ounces finely chopped imitation crab, 2 minced scallions, 1 tablespoon soy sauce, 1½ teaspoons sugar, ½ teaspoon granulated garlic, and ¼ teaspoon toasted sesame oil in large bowl, stirring and mashing with silicone spatula until thoroughly combined.

Fill small bowl with water. Working with 1 wrapper at a time (keep remaining wrappers covered with plastic wrap), use your fingertips to moisten entire border of 24 square wonton wrappers with thin film of water. Place 1 tablespoon cream cheese mixture in center of wrapper. Fold one corner of wrapper over filling diagonally until flush with opposite corner, creating triangle shape. Press to seal edges, flattening filling to even layer and pressing out as much air as possible before sealing completely. Transfer to parchment paper–lined baking sheet.

Line second baking sheet with triple layer of paper towels. Heat 1½ quarts vegetable oil in Dutch oven over medium heat to 350 degrees. Place 8 rangoon in oil and fry until golden brown and crisp, 1 to 2 minutes per side. Transfer to prepared sheet. Repeat with remaining rangoon. Serve. TO MAKE AHEAD: At end of step 2, transfer rangoon to parchment paper–lined baking sheet, freeze until firm, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before frying.