Crab Rangoons

• 8 ounces cream cheese
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced fresh garlic
• 1 tablespoon reduced-sodium soy sauce
• 1/4 cup chopped green onions
• 8 ounces shelled cooked crab
• 1 large egg
• About 30 square (3 in.) wonton wrappers
• Vegetable oil for frying
• Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce

1. Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth. Transfer mixture to a medium bowl. Stir in green onions and crab.
2. Whisk together egg and 1 tbsp. water in a small dish. Lay wonton wrappers flat. Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet lined with a sheet of parchment paper.
3. Fill a wide pot with 2 in. oil. Heat over medium heat to 350u0b0 on a deep-fry thermometer. Working in batches of 3 or 4, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels. Let cool slightly before serving with dipping sauces.
4. Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen.
5. Note: Nutritional analysis is per rangoon.

cream cheese, fresh ginger, fresh garlic, soy sauce, green onions, crab, egg, wonton wrappers, vegetable oil, soy sauce

Taken from www.myrecipes.com/recipe/crab-rangoons (may not work)