Crab Rangoon

Ingredients

• 5 oz. picked backfin crabmeat
• 4 oz. cream cheese, room temperature
• 1 scallion, thinly sliced
• 1 clove garlic, finely chopped
• 1 tsp. Worcestershire sauce
• 1⁄2 tbsp. toasted sesame oil
• Kosher salt and freshly ground black pepper
• 12 wonton wrappers
• Peanut oil, for frying

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