Crab Rangoon

INGREDIENTS

• 4 ounces cream cheese, at room temperature
• 3 ounces canned crabmeat, drained and picked over for shell fragments
• 3 sticks imitation crab meat, finely diced
• 2 scallions, green parts only, thinly sliced
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ½ package wonton wrappers (about 24)
• 2 to 3 quarts peanut or canola oil, for frying