Crab rangoon

Ingredients
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package wanton wrappers
1 small bowl water
Oil for deep-frying, as needed

Method:
1. For the filling, mix together all the ingredients except for the water wrapper and oil.

2. Wrap 1-2 tsp of filling into the wanton wrapper. Wet the edges of the wrapper to seal, repeat until all the filling or wrappers are used up.

3. Keep completed crab rangoon covered with damp towel to keep them from drying out.

4. Heat wok and add oil for deep-frying. Try not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.

5. Best eaten warm.

This is one of my favourite appetizers or party finger food.