Crab Rangoon for New Years Eve

1. Mix together the cream cheese, garlic, crab and Worcestershire.
2. Place a small spoonful of the crab mixture in the corner of a wonton skin (skin should be making a diamond shape); roll the corner up and over the crab mixture so that it’s completely covered (about half of the skin will be folded over) and then wet the sides of the wonton skin on the left and right of the crab; fold in the sides and flap one under the other - the water will help the skin stick together.
3. Heat oil to 350°F and fry the crab rangoon for 3-4 minutes or until golden and crispy (do this in batches and don’t over crowd the oil) - remove from the oil and place on a paper towel to soak up excess grease; serve with sweet and sour sauce!