Bacon Crab Rangoon

Name: Bacon Crab Rangoon
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 40 bacon crab rangoons

Stir 8 ounces softened cream cheese, 4 chopped cooked thick-cut bacon slices, two 6-ounce cans crabmeat (picked over), 3 sliced scallions, 4 teaspoons soy sauce, a few dashes Worcestershire sauce and 1/2 teaspoon red pepper flakes in a large bowl.
Place a teaspoonful of filling on a wonton wrapper, brush the edges with beaten egg, then fold in the corners of the wrapper to make a pyramid-like shape, pinching to seal; repeat to make more. Put on a baking sheet and freeze 1 hour.
Working in batches, fry in 2 inches 350˚ F vegetable oil until golden brown, about 3 minutes; drain on paper towels. Serve with duck sauce.

Photograph by Ralph Smith