Crab Rangoon
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup cooked crab meat, shredded or flaked (canned is fine)
1/4 cup green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 package (40 count) wonton wrappers
2 cups vegetable oil, for frying (or enough to fill a deep fryer or large pot to a depth of 3 inches)
Instructions:
1. In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, sesame oil, ginger, garlic powder, and black pepper. Mix thoroughly until everything is well incorporated and evenly distributed. Make sure to break up any large clumps of cream cheese.
2. Lay out your wonton wrappers on a clean, flat surface. Place about 1 teaspoon of the crab mixture in the center of each wrapper.
3. To seal the wontons, lightly wet the edges of each wrapper with water using your fingertip or a small pastry brush. Fold the wrapper in half to form a triangle, pressing the edges firmly to seal. Alternatively, you can fold the wrapper into a half-moon shape, again ensuring the edges are well sealed.
4. Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the oil temperature accurately. Ensure the oil is hot enough before adding the wontons; otherwise, they will absorb too much oil and become greasy.
5. Carefully place several wontons (avoid overcrowding) into the hot oil. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Remove the cooked wontons with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain any excess oil.
6. Repeat steps 4 and 5 until all of the wontons are fried.
7. Serve the Crab Rangoons immediately while they are hot and crispy. They are delicious served with a sweet and sour sauce or your favorite dipping sauce.