• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Crab Mixture

• In a small bowl, combine 8 oz. cream cheese, 6 oz. crab meat, 2 teaspoons Worcestershire sauce, 2 teaspoons granulated sugar, 1 teaspoon soy sauce 1 teaspoon dried minced onion, 1 teaspoon minced garlic, and 1/4 teaspoon ground ginger. Mix well.

Assemble the Rangoon

• To make the crab rangoon, lay out a wonton wrapper (you'll need 12 oz. wonton wrappers) on a flat surface. Fill a bowl with 3 tablespoons water and spread water around the edges of the wrapper. Place a tablespoon of filling onto one half of the wrapper. Fold over and seal, being careful not to squeeze out any filling. Set on a cookie sheet lined with waxed paper and repeat until the filling is gone.
• *At this point, you may deep fry the crab rangoon, or freeze them. If the latter, place in freezer for 20-30 minutes. At that point, you may place rangoon in a plastic freezer bag for use at a later time.

Deep Fry the Rangoon

• Line a cookie sheet with a few paper towels and place a wire rack on top of that.
• In a large Dutch oven, fill peanut oil to 2-3 inches and heat to 350℉. When oil is hot enough, begin frying rangoon, 4-5 at a time, turning once, and cooking until a nice golden brown, about 3-4 minutes.
• Remove with a long-handled wire strainer and set crab rangoon on prepared rack. Place in a warm oven until all are done. Serve warm. Serves 6-8.