1/3 lb. cream cheese, at room temperature
1 tsp. Worcestershire sauce
1 tsp. Tabasco hot sauce
1 tsp. fresh ginger, minced
3 scallions (green part only), minced
Freshly ground black pepper
½ lb. Dungeness crab meat
2 quarts neutral flavored oil, for frying
1 egg, lightly beaten
25 square wonton wrappers
Sweet chili sauce, for dipping
In a bowl, add cream cheese, Worcestershire, Tabasco, ginger and scallions. Season with salt and pepper; mix thoroughly. Gently fold in crab and refrigerate until ready to assemble rangoons.
Using an 8 quart pot or fryer, add oil and preheat to 350F.
In a small bowl, combine egg and 1 tablespoon of water. Brush edges of wonton wrappers with egg wash. Spoon ½-ounce of crab filling onto the center of each wonton wrapper and fold to create a triangle. Gently press the edges together to seal. Fry rangoons in oil for 3 minutes or until golden brown. Remove from oil and place on a paper towel lined plate.
Serve rangoons with sweet chili sauce on the side.