In a mixing bowl, combine the softened cream cheese, drained crabmeat, toasted sesame oil, light soy sauce, Worcestershire sauce, minced garlic, thinly-sliced scallions, and a pinch of ground white pepper. Mix until all ingredients are well combined and creamy. Set aside.
Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper. Using your finger, wet the edges of the wrapper with a little water. Fold the wrapper in half to form a triangle, pressing the edges to seal tightly.
In a frying pan or deep fryer, heat about 2 inches of vegetable or peanut oil over medium heat. You can test if the oil is hot enough by dropping in a small piece of wonton wrapper; if it bubbles and rises to the surface, it’s ready.
Carefully place a few Crab Rangoon in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to absorb excess oil.
Serve your hot Crab Rangoon with a side of sweet and sour sauce, duck sauce, plum sauce, or Chinese hot mustard for dipping. Enjoy the deliciousness!
