Crispy Crab Rangoons

• 8 ounces, weight Cream Cheese, Softened
• 1 can (6 Oz. Can) Fancy Crab Meat, Drained And Crumbled
• 2 whole Green Onions, Finely Chopped
• 1 clove Minced Garlic
• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoons Soy Sauce
• 1 package Wonton Wrappers (12 Ounce Package, You Won't Use Them All)
• Oil, For Your Deep Fryer

1. In a medium bowl, combine all ingredients (except wonton wrappers and oil) until well blended.
2. Lay out several wonton wrappers on your work surface (keep the rest in the package until you need them).
3. Place 1 teaspoon of filling in the center of each wonton skin.
4. Moisten the edges of the wonton with a little bit of water.
5. Fold wrapper in half and press to seal.
6. Take the ends of each corner and press together, forming a straight seal.
7. (You can really fold these a number of different ways as long as the seals are firm.)
8. Repeat until youve used all of the filling, setting the assembled wontons aside on a plate.
9. Heat your deep fryer with oil, according to manufacturers instructions.
10. Place wontons carefully into preheated deep fryer, cooking a few at a time for a few minutes each, until golden brown.
11. Take them out of the oil using tongs or a kitchen spider and place on a paper towel lined plate to cool.
12. Note: Although I personally much prefer the deep fried method, you may also bake in the oven at 400 F for 12 to 15 minutes, or until golden brown.
13. Serve hot with sweet-sour sauce or mustard sauce.
14. See?
15. Easy!

weight cream cheese, green onions, garlic, worcestershire sauce, soy sauce, wonton wrappers, fryer

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crispy-crab-rangoons/ (may not work)