Homemade Crab Ragoons

Ingredients: 
​​16 oz cream cheese, softened
8 oz Imitation Crab Meat
3 green onions, chopped
1 tsp Worcestershire sauce
3 dashes hot sauce, optional
2 tsp salt
1/2 tsp White Pepper
1 tsp Granulated Garlic
1 tsp Cayenne Pepper, optional for a spicy ragoons
2 (12 oz) packages Wonton Wrappers
Oil, for deep frying

Directions: 
​In a mixing bowl with a paddle attachment, beat the cream cheese for 1 minute. Scrape with a spatula and add crab meat, Worcestershire sauce, green onions, and seasonings. Beat on medium for about 30 seconds, until incorporated.
Fill a small bowl with water and lay out a few of the wonton wrappers. Place 2 teaspoons of the crab-cream cheese filling in the center of the wrappers. Dip finger in the water and rub triangularly half of the edge of the wonton wrapper. Gently fold the dry edge side over to form a triangle; seal by gently pressing together. Make sure to press the air out. Dip finger in the water again, wet the left corner of the triangle, fold to the middle. Fold right corner to the middle, wet finger again, and seal the two in the middle. Repeat until all wontons are complete. Set aside.
Heat about 4 inches of vegetable oil in a deep pan to 350°F. Add 4 to 8 wontons at a time; fry until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined baking sheet.


Try prepping ahead of time: Once folded, place them on a baking tray or plate to flash freeze them for 1 hour. Put them in a Ziploc freezer bag or plastic container; freeze without sticking together. When ready to serve, remove from freezer and let thaw for a few minutes before frying. 
To reheat: Heat oven to 300°F. Place on a baking sheet and bake for about 5 minutes.