Crab Rangoon

8 ingredients

1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying

In a mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly.

Moisten corner with water and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown.

Dexter. Entertainment Earth.

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