Crab Rangoon
Ingredients
- 5 oz. picked backfin crabmeat
- 4 oz. cream cheese, room temperature
- 1 scallion, thinly sliced
- 1 clove garlic, finely chopped
- 1 tsp. Worcestershire sauce
- 1⁄2 tbsp. toasted sesame oil
- Kosher salt and freshly ground black pepper
- 12 wonton wrappers
- Peanut oil, for frying
Instructions
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