Makes 36 Rangoons
4 ounces cream cheese or Tofutti cream cheese, at room temperature
1 (6-ounce) can crabmeat or about 1/4-pound
2 tablespoons finely chopped scallion, white and green parts
1/4 teaspoon ground black pepper
1/2 teaspoon A-1, Tonkatsu or Worcestershire sauce
1/8 to 1/4 teaspoon garlic powder
36 wonton skins
Canola oil, for deep frying
Sweet and sour sauce or plum sauce, optional condiment
1. Combine cream cheese, crabmeat, scallions, black pepper, A-1 and garlic powder in a medium bowl. Use a fork to mix well. Taste and add salt, as needed. Cover with plastic wrap and set aside for 30 minutes before using, or refrigerate up to a day in advance. Makes about 3/4 cup.
2. Fill each wonton skin with about 1 teaspoon of the filling. Moisten edges of skin with water. Fold in half; press edges together with fingertips. Place finished wontons on a parchment paper-lined baking sheet that has been lightly dusted with cornstarch. Repeat with wonton skins and filling until done. Cover with a damp towel to prevent drying.
3. Pour enough canola oil into a large deep skillet, wok or Dutch oven for a depth of about 2 inches. Heat oil over medium-high heat to about 325 degrees. Working in batches of about 4 to 6, slide wontons into oil and fry about 1 to 2 minutes on each side, or until golden brown. Use a skimmer or slotted spoon to remove to paper towel-lined plate or wire rack on baking sheet.
4. Serve warm with sweet-and-sour sauce or plum sauce.
Per Rangoon (without condiment):