• 4 ounces cream cheese, at room temperature
• 3 ounces canned crabmeat, drained and picked over for shell fragments or 3 sticks imitation crab meat,
• finely diced
• 2 scallions, green parts only, thinly sliced
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ½ package wonton wrappers (about 24)
• 2 to 3 quarts peanut or canola oil, for frying

In a medium bowl, combine the cream cheese and crab meat. Stir in the scallions, sesame oil, soy sauce, Worcestershire sauce and salt.

Heat 1 inch of oil in a large heavy-bottomed pot over medium-high heat until it registers 350 degrees F.

While the oil heats, assemble the rangoons. On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Place 1 tablespoon of the filling into the center of the wonton wrapper.

Dip a finger into a glass of water and wet the edges of the wonton wrapper. Fold the top corner down to meet the bottom corner to form a triangle.

Press out all of the air and seal the edges by pressing them together. Place finished crab rangoons on a platter underneath a damp kitchen towel to keep them from drying out.

When ready to fry, line a baking sheet with a double layer of paper towels.

Carefully lower crab rangoons into the oil, about 6 at a time, and fry, until they are golden brown on both sides, about 3 minutes, turning them over once halfway through the cooking time.

Remove with a slotted spoon and drain on the prepared baking sheet. Allow the crab rangoons to cool for at least 5 minutes before serving.