Crab Rangoon

Description: These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

Ingredients:

• 1 (6 ounce) can crabmeat
• 6 ounces cream cheese, room temp
• 1/2 tablespoon minced garlic
• 1 dash Worcestershire sauce
• 1/2 teaspoon salt
• 1 dash white pepper
• wonton skins
• 1 beaten egg
• deep frying oil

Steps:

1. Pick over the crab to remove pieces of shell.
2. Use only about 1/2 t of filling for each wonton.
3. Seal edges with beaten egg.
4. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
5. Deep fry at 350º until golden brown and crispy.
6. Blot on paper towels.