Crab rangoon: crab and cream cheese in wonton wrapper

Ingredients

• 10 ounces of non-fat cream cheese
• 8 ounces of crab meat
• 3 green onions, finely sliced
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon condensed milk
• sprinkle of white pepper
• 1 egg
• 1 teaspoon of cold water
• 2 packages of wonton wrappers

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Preparation

• Mix the cream cheese to form a paste and then add the rest of the ingredients and mix thoroughly.
• Use a teaspoon to spoon the filling onto the middle of each wonton wrapper. Beat the egg with the cold water.
• Wet all sides of the wonton wrapper with egg mixture, fold in half and firmly seal the edges.
• Heat a pot filled 3/4 with vegetable oil to 360 degrees. Fry the crab rangoon in batches of 8-10 to keep the temperature stable, turn the wontons when one side is golden brown.
  
• Drain over a cookie sheet lined with aluminum foil.

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