Crab Rangoon

Ingredients

 * 8 ounces cream cheese
 * 8 ounces fresh crab meat or canned crab meat, drained and flaked
 * 1 teaspoon red onion, chopped
 * ½ teaspoon Lea and Perrins Worcestershire sauce
 * ½ teaspoon light soy sauce
 * freshly ground black pepper, to taste
 * 1 green onion, finely sliced
 * 1 large clove garlic, smashed, peeled, and finely minced
 * 1 package wonton wrappers
 * 1 small bowl water
 * oil for deep-frying, as needed

Directions

 * 1) Combine the cream cheese and crab meat.
 * 2) Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
 * 3) On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
 * 4) Wet the edges of the wonton.
 * 5) Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
 * 6) Fold over the edges of the wrapper to make a triangle.
 * 7) Wet the edges with water and press together to seal.
 * 8) Keep the completed crab rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
 * 9) Heat wok and add oil for deep-frying.
 * 10) When oil is ready (the temperature should be between 360°F - 375°F), carefully slide in the crab Rangoon, taking care not to overcrowd the wok.
 * 11) Deep-fry until they are golden brown, about 3 minutes, turning once.
 * 12) Remove with a slotted spoon and drain.
 * 13) Serve hot with sweet and sour sauce or Chinese hot mustard.