Crab Rangoon

These were a little tough to make, but that's probably a good thing-- cause they were highly addictive.  I swear, I ate about 10 for myself.  Just use a little sweet and sour sauce for dipping, and you won't be able to stop.  These are great for superbowl parties too, although I warn you that they should be served right away to avoid sogginess.

Ingredients:

• 8 oz cream cheese
• 12 oz. canned crab meat, drained and flaked (2 small cans)
• 1 tsp. red onion, chopped
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp light soy sauce
• Pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 pkg wonton wrappers (you'll only use half the wrappers)
• 1 small bowl filled with water for wetting wontons
• Oil for deep frying
• Teriyaki or Sweet & Sour Sauce (for dipping)

Directions:

1. Combine the crab and the cream cheese.  Mix in the remaining filling ingredients one at a time.
2. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape.  Wet the edges of the wonton.
3. Add about 1 tsp of filling to the middle, and spread it out toward the left and right points of the diamond so it forms a log.
4. Fold over the edges of the wrapper to make a triangle.  Wet the edges with water and press together to seal.*
5. Keep the completed Crab Rangoon covered with a damp paper towel to keep them from drying out while preparing the remainder.
6. Heat oil for deep-frying.
7. When the oil is ready, carefully slide in the Crab Rangoon, taking care not to overcrowd the pan.
8. Deep fry until golden brown, about 3 minutes, turning once.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve with your favorite dipping sauce and prepare to eat too many.

*Be careful not to over-fill your wontons, as it may open in the oil and cause a lot of splattering.  Be sure to wear an apron to protect your clothes from grease splatters.

**You can also make these ahead of time and freeze the stuffed wontons for another day.  Just make sure that they are completely thawed before deep-frying.