Stir in Worcestershire sauce, soy sauce, ginger, lemon juice, and green onion. Season with salt and pepper to taste.
In a small bowl combine cornstarch and water. Add the egg yolk. Set aside, we'll use this to seal up our wontons in a bit.
Fill each wonton wrapped with ~1 teaspoon of filling. Coat the edges of the wonton with the sealing mixture. Then fold over to create a triangle.
Press to seal, and then crimp the edges using a fork.
In a large pot heat oil to 350 degrees F. Fry in batches for 3-4 minutes or until crispy.
Drain on paper towels.
For the Dipping Sauce
Im a large bowl, combine sugar, salt, vinegars, soy sauce, and ketchup. Stir until sugar is dissolved.
In a small bowl, combine the cornstarch/water mixture with the sesame oil. Set aside.
In a medium skillet heat vegetable oil. Cook garlic for 1-2 minutes.
Slowly pour in your prepared sauce. Stir frequently until it comes to a boil. Reduce to low and add in cornstarch mixture until thickened.
Pour in water. Remove from heat.
Cream Cheese: For best results use full-fat cream cheese.
Crab:To deshell crab, you can use a lobster pick after boiling. You can also purchase crab that is already prepared at your grocery store.You can use shrimp, lobster, or canned crab meat instead. Just make sure there are no additives in the canned meat you purchase. Imitation crab meat can also be used if desired.
Wonton Wrappers: Also, called wonton skins. Look for these in the produce section near the tofu.
Soy Sauce: Use low sodium soy sauce to reduce the amount of salt in this recipe. You can always add more after tasting it, but it is hard to take away extra.
Oil: Use a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are my go tos.
Wrap wonton wrappers in a damp paper towel to keep them soft and pliable while you fry the remaining batches.
Don't overfill: If you fill them too full they may explode when frying, no fun!
Seal tightly: Seal with cornstarch mixture to make sure your filling doesn't come out.
Fry a few at a time: Avoid overcrowding the pan which can lower the oil temperature and lead to a greasy result.
Use a deep fry thermometer: Aim to keep the oil around 350 degrees F. If the oil is too hot the outside will burn, with the inside being underdone. If the oil is too cold your food will absorb too much oil and not get crispy.