Crab Rangoon

In a medium bowl, mix together cream cheese, green onion, garlic, Worcestershire sauce and sesame oil until the ingredients are well blended. Season to taste with salt and pepper. Fold in the crabmeat.

Place 1 wonton wrapper on a cutting board with one corner facing you. Drop 1 1/2 teaspoons crabmeat mixture in the center of the wonton wrapper and moisten the edges with water. Fold in half diagonally to form a triangle. Avoiding the filling, press gently from the filled center toward the edge, releasing any air and sealing the wonton. Turn the wonton so that the long edge faces you. Using your thumb and first two fingers, pleat or crimp the middle of each short side of the triangle and flatten the pleated dough into the center of the wonton, seal with water to hold.The pleat will pull up the two outside corners so that all three points of the triangle will point upward, like a crown. Repeat with the remaining wrappers and filling. Alternatively, just leave the wontons in the triangle shape and call it good. Place the filled wontons on a lightly oiled baking sheet as you finish them.

Heat 2-inches of oil in a heavy 4 quart pot over medium-high heat to 350°F on a deep-frying thermometer. Using a slotted spoon, lower the wontons, in small batches, into the hot oil and cook, turning after a minute or so, until crispy and golden brown, about 2 to 3 minutes total. Transfer to paper towels to drain. Serve with Chinese hot mustard and Savory Dipping Sauce.