Ingredients:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped
1 package wonton wrappers
Oil for deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Fill a small bowl with water. Using your finger tips, wet the edges of the wonton. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape.
Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok and add oil for deep-frying. Heat the oil to 360 degrees, carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.
Servings: 34 - 38 Crab Rangoon
Tip: These make great appetizers for anytime! Dip them in hot mustard and sweet and sour sauce! Yum!
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