Mix together all the ingredients for the filling in a big bowl.
Set up a Rangoon making station. I lay out a piece of foil, a small container with water and cooking brush, the won ton wraps, and the bowl with filling. Lay out the wonton wrap and put a teaspoon of filling in the middle.
Wet the edges of the won ton wrapper all around with water, using a cooking brush.
Fold the won ton wrapper over diagonally to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.
Once all Crab Rangoon's are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.
Throw in a few Rangoon's at a time and fry them until golden, about 2 minutes per side (flip them from one side to the other as you fry).
Transfer fried Rangoon's to a plate lined with paper towels to drain excess oil.
Serve hot, optionally with a side of Chili sauce for dipping.
These reheat easily! Just stick them in the oven on 350 degrees for 5-10 minutes, flipping from one side to the other. These can definitely be made ahead of time and heated up in the oven right before serving!