Crab Rangoon

• 1 teaspoon Garlic minced
• 8 ounces Cream Cheese
• 6 oz can Crabmeat rinsed, 6drained, and flaked fine
• 3 stalks Scallions sliced very thin
• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoon Soy Sauce
• 48 Won Ton Wrappers
• 6 cups Oil for Frying

1. 1. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
2. 2. Heat Oil just under 350 degrees.
3. 3. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.
4. 4. Fry for 45 to 60 seconds till golden brown turning gently.
5. 5. Place on paper towel covered wrack to dry.
6. 6. Serve with duck, sweet and sour, or plum sauce.

garlic, cream cheese, worcestershire sauce, soy sauce, wrappers

Taken from www.epicurious.com/recipes/member/views/crab-rangoon-5ad7f824a3f2995c77205974 (may not work)