About 4½ cups oil

¼ cup canned or fresh crabmeat, drained

½ green onion

¼ cup cream cheese

½ teaspoon Worcestershire sauce or steak sauce

¼ teaspoon (or to taste) garlic powder

12 wonton wrappers, or as needed

1 egg, lightly beaten

• Heat the oil for deep-frying in a deep-fat fryer, electric fondue pot, or wok, following the manufacturer's instructions. Lightly flake the crabmeat with a fork. Wash the green onion and dice.

• Combine the crabmeat, green onion, cream cheese, Worcestershire sauce, and garlic powder.

• Lay out a wonton wrapper in front of you so that it forms a diamond shape. Use your finger to wet the edges with the beaten egg. Place up to 1 teaspoon of the crabmeat mixture in the middle of the wrapper. Spread the mixture out toward the ends so that the middle isn't too bulky. Pinch the edges closed to seal.

• Carefully slide the filled wonton into the hot oil. Repeat with the remaining wrappers and filling. Deep-fry the wontons in batches (to avoid overcrowding the fryer) until golden brown, about 2 to 3 minutes). Drain on paper towels. Serve the Crab Rangoon alone or with a dipping sauce such as Chinese hot mustard or sweet-and-sour sauce.

Baked Crab Rangoon

Not comfortable with deep-frying? Crab Rangoon can also be baked. Bake the Rangoon in a 425° oven for 10 minutes or until crisp. Brush the tops of the Rangoon with sesame oil or vegetable oil before baking. Alternately, you can leave out the wontons altogether and use the crab filling as a dip with crackers.