Ingredients:

• 8 ounces cream cheese
• 8 ounces fresh crab meat or canned crab meat, drained and flaked
• 1 teaspoon red onion, chopped
• freshly ground pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1-2 package won ton wrappers
• 1 small bowl water
• Oil for deep-frying, as needed

Preparation:

• Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
• On wonton wrapper, Add 1 teaspoon of filling to the middle. and wrap it to make it looks like bag.
• 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 oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce.