Crab ragoon

Crab ragoon

1 lb of lump or imitation crab meat, minced
1 tbsp soy sauce
3 stalks of green onion, minced
¼ cup of cream cheese
¼ tsp garlic powder
1 pkg of wong ton skins
oil for deep frying
small bowl of water
1 sheet of wax paper

take all of the ingrediants and mix together until well corporarted. Put in refrigerator and allow to chill for 1 hr.
Take single won ton skin and lightly wet all edges with water. Put skin in palm of hand and spoon a well rounded teaspoon of filling into center of skin.
Fold skin in half from corner to corner so you have a triangle and press edges together. Place on plate covered with wax paper and fill remaining skins.
Heat oil for frying. Place filled won ton skins in oil. Fry about 5-6 puffs at a time, turning once to brown both sides. Place on a wire rack to drain and cool.