In a small bowl, combine cream cheese, crab meat, Worcestershire sauce, granulated sugar, soy sauce, dried minced onion, minced garlic, and ground ginger. Mix well.
Assemble the Rangoon
To make the crab rangoon, lay out a wonton wrapper on a flat surface. 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 (or vegetable) oil to 2-3 inches and heat to 350-360 degrees. 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.
Notes
*If filling comes out of wrapper while frying, it may splatter. Quickly remove the crab rangoon from the oil to allow the others to cook fully.