Ingredients:

  • 8 oz (225 g) cream cheese, softened
  • 6 oz (170 g) crab meat (lump or claw, fresh or canned)
  • 2 green onions, finely chopped
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) Worcestershire sauce
  • Salt and pepper to taste
  • 24 wonton wrappers (approx. 3 x 3 inches)
  • Oil for frying (vegetable or canola)

Instructions:

  1. In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix thoroughly until smooth and well blended.
  2. Cover the filling and refrigerate for at least 30 minutes to firm up.
  3. Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally, pressing to seal, then bring the corners together and pinch to form a 'purse.' Repeat with remaining wrappers.
  4. In a frying pan or deep-fryer, heat oil to 350°F (175°C).
  5. Carefully place a few crab rangoons at a time into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown, about 3-4 minutes, flipping occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
  6. Enjoy hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.