Crab Rangoon

Ingredients:
1 can (16 ounces) lump crabmeat, drained
4 ounces chive-flavored cream cheese
2 teaspoons store-bought sesame-ginger marinade (or other flavor)
32 wonton skins
1 cup vegetable oil (for frying)


Directions:
In a small bowl, combine crab, cream cheese and marinade. Mix with a fork until well blended.

Fill and fold wonton skins according to directions on the package, using about 1 teaspoon of filling in each.

In a 1-quart saucepan over medium-low heat, heat oil until smoking.

Fry wontons 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 at room temperature, using more marinade as a dipping sauce, if desired.