Crispy Crab Rangoon

Ingredients

• 2 packages cream cheese , 8 ounce
• 1 pound crabmeat , shredded
• 3 tablespoons dark soy sauce
• 1 teaspoon minced fresh ginger root
• 0.5 teaspoons chopped fresh cilantro
• 0.5 teaspoons dried parsley
• 0.5 teaspoons minced garlic
• 1 package small won ton wrappers , 14 ounce
• 1 quart oil for frying

Instructions

1. 1

   Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.

2. 2

   Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).

3. 3

   While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.

4. 4

   Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.