Prepare Filling

Place the cream cheese in a small mixing bowl. Add crab meat, minced scallions, finely grated garlic and Worcestershire and stir until well combined.

Fill Wontons

Lay one wonton wrapper on a flat surface and fill with a heaping kitchen teaspoon of cream cheese filling. Moisten all edges with a small of water and fold in the two left corners and then bring together the other two corners. Give the wrapper a twist in the center to seal the center and then make sure all sides are sealed.

Deep Fry Wontons

For deep frying I use Peanut Oil because it’s the best oil that tolerates high heat. Therefore I keep a 48 ounce bottle on hand for recipes that require deep frying. So, I fill a medium saucepan with about 24 ounces of peanut oil. Heat oil to 350 degrees Fahrenheit. I highly recommend using an instant read thermometer to monitor the oil temperature. Carefully add filled wonton wrappers into hot oil and fry until wrappers turn golden brown. It may be necessary to flip the wontons over during the frying process. Use a spider spatula for assisting in turning wontons while frying. Once the wontons reach the desired golden brown remove Crab Rangoon from hot oil using the spider spatula and place on a plate covered with paper towels. Serve immediately with a side of sweet and sour sauce or duck sauce and Chinese hot mustard. Enjoy!