A bastardization of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s.

5 oz. picked backfin crabmeat
4 oz. cream cheese, room temperature
1 scallion, thinly sliced
1 clove garlic, finely chopped
1 tsp. worcestershire sauce
1/2 tbsp. toasted sesame oil
Kosher salt and freshly ground black pepper
12 wonton wrappers
Peanut oil

1. In a medium bowl, mix together crabmeat, cream cheese, scallions, garlic, worcestershire sauce, and sesame oil until the ingredients are well combined. Season to taste with salt and pepper; set aside.

2. Heat 2″ of oil in a 4-quart saucepan over medium heat. Meanwhile, place 1 wonton wrapper on a cutting board with one corner pointing toward you. Drop 1 1/2 tsp. of the crab filling in center of wrapper. With a dab of water, moisten both edges of wonton skin; then pull the corner toward you, folding it over the filling so that it forms a triangle. Gently flatten the edges around the filling with your fingers to expel any air pockets and press to seal. Repeat process with remaining skins and filling.

3. When the oil registers 325° on a deep-fry thermometer, lower small batches of the wontons into the pan and deep-fry until golden, turning after 2–3 minutes so that they brown evenly on both sides. With a wire strainer, transfer to a paper towel–lined plate. Serve with tomato-based chili sauce and Chinese hot mustard.