Crab Rangoon
4 ounces cooked lump crabmeat, canned crabmeat or imitation crab
4 ounces cream cheese
2 green onions, green parts only, thinly sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
¼ teaspoon salt
½ package wonton wrappers (about 24)
Peanut or canola oil for shallow frying
Drain the crabmeat and pick it over for shell fragments and pat it dry. Chop into smaller pieces.
In a medium bowl, combine the cream cheese and crabmeat. Mix in the scallions, Worcestershire sauce, soy sauce, sesame oil, and salt.
On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Fill a small bowl with tap water. Drop 2 teaspoons of filling into the center of the wrapper; with your finger, wet the edges of the wrapper with a little water. Fold the top corner down to meet the bottom corner, forming a triangle, and gently press out any air. Press the edges together to seal. Set the finished crab rangoon on a plate under a barely damp towel while you fill the remaining wrappers.
Heat about 2 inches of peanut oil in a wok or heavy-bottomed pot until the oil registers 350 degrees on an instant-read oil thermometer. Carefully lower the crab rangoon into the oil, frying 5 or 6 at a time. Fry, turning them over once, until they are golden brown on both sides, about 3 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels. Let the crab rangoon cool for 5 minutes before serving. Serve alone or with soy sauce, plum sauce or sweet-and-sour sauce.
Serves six.
Adapted from "The Chinese Takeout Cookbook" by Diana Kuan (Ballantine Books, 2012)