Crab Rangoon

• 6oz cooked lump crabmeat or canned crabmeat
• 2 Tbsp cream cheese
• 2 scallions, green part only, thinly sliced
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/2 package wonton wrappers (about 24)
• oil for frying (1" deep in skillet)

Drain the crabmeat and pick it over for shell fragments. Be sure to drain the crabmeat well, so the mixture doesn't become too watery.

In a medium bowl, combine the cream cheese and crabmeat. Mix in the scallions, Worcestershire sauce, soy sauce, sesame oil, and salt.

On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Drop 2 teaspoons (2/3 Tbsp) of filling into the center. Wet the edges of the wrapper with a little water. Fold the top corner down to meet the bottom corner, forming a triangle, and gently press out any air. Press the edges together to seal. Set the finished crab rangoon on a plate under a barely damp towel while you repeat the process with the remaining wrappers and filling.

Heat 1" of oil in a heavy pot until the oil registers 350 F on an instant-read thermometer.  Carefully lower the crab rangoon into the oil, frying 5 or 6 at a time. Fry, turning them over once, until they are golden brown on both sides, about 3 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels. Let the crab rangoon cool for 5 minutes before serving. Serve alone or with soy sauce or plum sauce.

Makes 4 servings (6 wontons), 8 WW PointPlus each.