• Put the cream cheese, onions, garlic salt, milk, and half the crab in your blender and hit the “dips” button to blend.
• Then add in the rest of the crab, and pulse it a few times so it blends and shreds the crab meat, but does not totally decimate it.
• Note: This is a personal preference for texture. I like the inside to have a little bit of the meat in a “chunk” form, but if you do not care, you can just blend it all so it is a smooth, creamy texture.
• Dip your finger into some water and wet the edges of your wonton wrapper. Place ½–1 tbsp of the filling in the center, and crimp the edges together.
• Heat oil in a deep pan or fryer to about 375°F.
• Fry at 375°F until the wonton wrapper is golden brown (2-3 minutes)

Lemon Dipping Sauce

• Put eggs and sugar in blender and blend until eggs are fluffy and light yellow
• Add in lemon juice and zest, seasonings, and soy sauce and blend for a few more seconds to incorporate
• Fill a saucepan about 2-3 inches of water, and bring to a simmer
• Pour lemon mixture into a heat safe bowl, and place over sauce pan
• Cook, whisking intermittently, until the sauce thickens and is custard like (about 15 minutes)