Easy Crab Rangoon - cooking recipe

Ingredients

1 cup vegetable oil
1 (6 ounce) can lump crabmeat, drained
4 ounces cream cheese with chives
2 teaspoons store-bought sesame and ginger marinade (or other flavor Lawry's is a good brand)
32 wonton skins

Preparation

In a 1 quart saucepan over medium low heat, heat oil until smoking.
Meanwhile, in a small bowl,c ombine crab, cream cheese and marinade.
Mix with a fork until well blended.
Fill and fold won ton skins according to directions on the package.
Use about 1 tsp of filling in each.
Fry won tons one at a time in hot oil for about 10 seconds or until golden brown.
Remove with a slotted spoon and place on paper towels to drain.
Serve warm or room temperature, using more marinade as a dipping sauce, if desired.