Crispy Homemade Crab Rangoon

Make the optional duck sauce: In a small bowl, mix apricot preserves, vinegar, soy sauce, and 2 tablespoons hot water until smooth. Refrigerate.

Make the Crab Rangoon: In a large bowl, stir together the softened cream cheese, chives, soy sauce, and garlic powder until smooth. Gently fold in the crab meat. In a small bowl, whisk the egg.

Place about 1 tablespoon of the crab mixture in the center of a wonton wrapper. Lightly brush the edges of the wrapper with the beaten egg.

Bring all 4 corners together above the center and pinch to enclose, pressing the seams together to form an “X” shape. Repeat with remaining filling and wrappers.

Place the formed crab rangoon on a large plate or sheet tray and refrigerate for at least 1 hour.

In a large heavy pot, heat 3" to 4" of oil to 350°F. Working in batches of 4 to 5, fry the chilled rangoon until deep golden brown, 3 to 4 minutes.

Transfer to a paper towel-lined plate to drain. Serve hot with duck sauce if desired.