1 pkg. of won-ton shells
4 oz. can of drained crab
1 tbsp. fine minced onions
2 to 3 (8 oz.) pkg. of cream cheese (depends on the number of shells)

Beat cream cheese until soft. Combine the crab and onion with the cream cheese, until blended. Put a spoonful of the cream cheese mixture into the center of each shell.

Pinch the sides of the shell together to form a triangle. Fold and pinch the two ends toward the center point.

Deep fry in hot oil until brown.

Serve with sweet and sour sauce, and hot sauce.

Dip the Crab Rangoon in the sweet and sour sauce, or hot mustard.