Can I freeze uncooked crab rangoon?
I'm going to a feast of Chinese dishes next weekend, and I want to make the rangoon ahead, to be deep-fried at the last minute when I get there.
Can I make and freeze them this weekend? If so, should I drop them in the hot oil when they are frozen or let them thaw first?
I'm afraid if I just make and refrigerate them, the wrappers will get all gooey.