Crab rangoon just like you'd get at any Chinese restaurant.
8 oz cream cheese
8 oz crab (or fake crab for those of us on a budget, it works almost as well)
1/2 t worchestershire
1/2 t soy sauce
2 green onions, chopped
2 cloves garlic, minced
1/2 t sesame oil
wonton wrappers
vegetable oil to deep fry
Mash the ingredients together with a fork, let sit for several minutes to combine, then begin loading in to wonton wrappers. The easiest way is to put about a tablespoon in the middle, wet the edges, and fold one corner to the opposite, pressing to seal. If you're feeling fancy, fold both opposite corners together to seal; it looks better, but requires more oil to fry.
Fry at 350 F until golden brown, being careful not to overload the oil.
Serve with sweet and sour, and possibly a little Chinese mustard. Thai sweet chile sauce also works.
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