Crab Rangoon

In food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.

Holding the wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of half of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other; pressing the wrap together to close tightly shaping it into a triangle. Repeat until cream cheese mixture is gone, placing them on a cutting board and covering with moistened paper towels.

Heat about 1 inch oil in heavy stock pot (Dutch oven) to 375ºF. Working in small batches, cook stuffed wontons for about 1 minute or until golden brown, turning halfway through. Drain on paper towels.

Notes:
• When folding, you can also bring the the two farthest corners of the wontons together (after shaping the triangle) and use a dab of water to moisten one corner to the other.
• When working with the wonton wrappers, cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out.