8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 tsp red onion, chopped
1/2 tsp. Lea & Perrins Worchestershire sauce
1/2 tsp. light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
oil for deep-frying
Combine the crab and cream cheese. Mix the remaining ingredients one at a time. On a flat surface, lay out a won ton wrapper in front of you with it forming a diamond shape. Wet the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangle shape (otherwise the wrapper may break during deep-frying). Add a chunk of morel mushroom to the middle.
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When the oil is ready (the temperature should be between 360-375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Fry until they are golden brown, about three minutes, turning once. Remove with a slotted spoon and drain on paper towels.
To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the won tons are completely thawed before deep-frying.
Recipe copyright 2001 by Rhonda Parkinson. All rights reserved.
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