Crab Rangoon by DebraSue


2 cups vegetable oil 5 oz. crab meat 4 oz. cream cheese at room temperature 1 clove garlic, minced 1 green onion, thinly sliced 1 teaspoon red onion, chopped 1/4 teaspoon freshly ground white pepper 1 1/2 teaspoon sesame oil 1 teaspoon Worcestershire sauce Koshering salt and ground black pepper to taste 24 - 2" won ton wrappers


Heat the vegetable oil in a large skillet or Dutch oven over medium high heat.
In a large bowl, combine the crab meat, cream cheese, garlic, green onion, sesame oil,
Worcestershire sauce, red onion, white pepper, and salt and pepper.
Place the wonton wrappers on a work surface. Spoon 1 1/2 teaspoon of the crab mixture into the center of each wrapper. Use your finger to rub the edges of the wrapper with water . Fold two corners of the wonton wrapper together. Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure there is no leakage.
Working in batches, add the wontons to the Dutch oven and fry until evenly golden brown and crispy ( about 1-2 minutes). Transfer to a paper towel lined plate. Serve immediately.