Crab Rangoon II

By ukiahgal67

Ingredients

• 8 ounces cream cheese
• 8 ounces fresh crab meat or canned crab meat, drained and flaked
• 1/2 teaspoon Lea & Perrins Worcestershire sauce
• 1/2 teaspoon light soy sauce
• 1/8 - 1/4 teaspoon freshly ground white pepper, to taste
• 1 - 1 1/2 green onions, finely sliced
• 1 large clove garlic, finely minced
• 1 teaspoon red onion, chopped
• 1 package wonton wrappers
• 1 small bowl filled with water for wetting wontons
• Oil for deep-frying

Preparation

Step 1

Combine the crab and the cream cheese.
Mix in the remaining filling ingredients one at a time.

On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape.
Wet the edges of the wonton.
Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.

Heat wok and add oil for deep-frying.
When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
Deep-fry until they are golden brown, about 3 minutes, turning once.
Remove with a slotted spoon and drain on paper towels.
Cool and serve.