NOTES
If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
Soften the cream cheese to room temperature.
Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
Use oil with a high smoking point like vegetable, canola, or peanut.
A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
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