Crab Rangoon

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

• Ready In: 22 mins
• Yields: 16-20 wontons

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

Directions

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.