8 oz. cream cheese, softened
6 oz. crab meat
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon minced onion
1 teaspoon minced garlic
1/2 teaspoon ground ginger
12 oz. package wanton wrappers
1/3 cup cornstarch
3 tablespoons water
Peanut Oil for frying
In a small bowl, combine cream cheese, crab meat, Worcestershire sauce, sugar, soy sauce, onion, garlic, and ginger. Mix well.
To prepare the paste, in a small bowl, combine corn starch and water and stir until dissolved.
To make the crab rangoon, lay out a wanton wrapper on a flat surface. Spread cornstarch paste around the edges of the wrapper. Place a tablespoon of filling onto one half of the wrapper. Fold over and seal, being careful not to squeeze out any filling. Set on a cookie sheet and repeat until the filling is gone.
In a large Dutch oven, fill oil to 2-3 inches and heat to 360-375 degrees. When oil is hot enough, begin frying rangoon, 4-5 at a time, turning once, and cooking until a nice golden brown. Remove and set on prepared rack. Place in a warm oven until all are done. Serve warm. Serves 6-8.
