Crispy Crab Rangoon

• 25 whole Wonton Wrappers
• 8 ounces, weight Cream Cheese, Softened
• 3 ounces, weight Canned Crab Meat, Drained And Crumbled
• 2 whole Green Onions, Finely Chopped
• 1 teaspoon Minced Garlic
• 2 teaspoons Worcestershire Sauce
• 1/2 teaspoons Soy Sauce
• Vegetable Oil, For Your Deep Fryer

1. Place wonton wrappers aside and combine all the other ingredients (except oil) in a medium bowl.
2. Place 1 teaspoon of filling in the center of each wonton.
3. Moisten the edges of the wonton with a little bit of water.
4. Fold the wrapper in a triangle shape and press to seal the edges, removing air from the inside.
5. Take the left and right unsealed sides and pull them up, attaching them to the existing seal on the top.
6. Then press along the edges to close any areas where the filling could be exposed to air.
7. (You can really fold these a number of different ways as long as the seals are firm.)
8. Repeat, setting the assembled Rangoon aside on a plate.
9. Heat oil in your deep fryer.
10. Carefully place several Rangoon into the preheated deep fryer, and fry until golden brown.
11. Take them out of the oil using a kitchen spider and place on a paper towel lined plate to cool.
12. Repeat frying the rest.
13. I personally much prefer the deep fried method, but you may also bake them in the oven at 400 F for 12 to 15 minutes, or until golden brown.
14. Serve hot with sweet and sour sauce or mustard sauce.
15. Easy!

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

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