- 8 ounces cream cheese
- 12 ounces fresh crab meat or canned crab meat, drained and flaked (2 small cans)
- 1 teaspoon red onion, chopped
- 1/2 teaspoon Lea & Perrins Worcestershire sauce
- 1/2 teaspoon light soy sauce (I had run out -- I used terriyaki sauce instead)
- freshly ground pepper, to taste
- 1 green onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- 1 package wonton wrappers
- 1 small bowl filled with water for wetting wontons
- Oil for deep frying
- Dipping sauce - I used Samuri Sams Terriyaki Sauce
- Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
- On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton. Add about 1 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 to make a triangle. Wet the edges with water and press together to seal.
- Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder. 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.
- (To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).