8 oz. cream cheese at room temperature
8 oz. crab meat, finely chopped
1/2 t. soy sauce
1/2 t. Worcestershire sauce
pepper to taste
1 1/2 green onion, sliced
1 t red onion
1 large clove garlic minced
1 pkg wonton wrappers
Now, I used imitation crab because it was half the price of the real thing, and a tablespoon and a half of white onion, since I have a half bushel of them from the garden. and minced garlic from a jar. Don't forget the pepper, we did and then had to add it later. It makes a big difference. Then I whipped it all with the mixer.
To assemble the rangoon, put the crab mixture, wonton wrappers and a bowl of water efficiently together.
Wet each edge of the wrapper, and put a heaping teaspoon of crab in the middle and then pinch up into a package or fold over into a triangle, making sure all edges are sealed.
Fry in 3" of hot oil.