We made these for our pack meeting last night. I really liked them. But then, Crab Rangoon is one of my favorite chinese appetizers!
1 can crab meat
1 pkg cream cheese
2 green onions, chopped
1 tsp. Worcestershire's sauce
1/4 tsp. garlic powder
1/2 tsp soy sauce
In a medium bowl, combine ingredients.
Moisten edges with water. Fold each skin in half to form a triangle. Press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten corners with water and press to seal.
Heat oil to 375 degrees (yah, didn't know how to do that, so I just put the burner on medium low). Deep-fry several won tons at a time, turning once, until both sides are golden brown.