You are going to need:
1 Package of wonton wrappers (small ones)
8 oz. of cream cheese
1 can of crab meat (about 8 oz.)
Tongs and/or a spatula
Fork and/or spoon
First, combine crab meat with cream cheese. Mix until you have a fairly even consistency. Take one of your wonton wraps and put about a teaspoon of your crab and cream cheese mixture, and place it slightly off center on the wonton wrapper. Fold the wonton into a triangle and then fold the side corners of the triangle toward the center. (This is the way that I usually fold them. Feel free to experiment.)
Fill the pan with oil. There should be enough that the crab puff will be mostly submerged. It should be hot enough that the crab puff immediately starts sizzling. Set each crab puff into the oil folded side down. Fry for about thirty seconds on both sides. (You will know you need to flip the crab puff when the edges start to bubble and change color. Please do not go wandering off this is not something that can be left unattended.) When the crab puff turns golden brown on both sides, remove the crab puff and set it on a plate with a paper towel to drain.
Serve with your favorite dipping sauce.
Alternate versions: You can leave out the crab meat entirely or substitute with a can of shrimp or salmon.