Crab Rangoon (Cream Cheese Crab Wonton)

• 8 oz (227 g) lump crab meat or snow crab
• 16 oz (454 g) cream cheese, room temp
• 2 green onions (whites only), very finely chopped
• 2 tbsp (5 g) finely chopped tarragon
• Salt and pepper
• 24 wonton skins (square)
• 1 egg, slightly beaten, for sealing
• 2 qt (1.9 L) vegetable oil for frying

1. Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
2. Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
3. Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
4. Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360u0b0F (182u0b0C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.

lump crab meat, cream cheese, green onions, tarragon, salt, wonton skins, egg, vegetable oil

Taken from www.epicurious.com/recipes/food/views/crab-rangoon-cream-cheese-crab-wonton (may not work)