3 Tablespoons vegetable oil
Directions
Combine the lump crabmeat, cream for brushing cheese, scallions, sesame oil, Worcestershire sauce, and salt and pepper to taste in a medium bowl. Stir until the mixture is completely smooth.
To assemble, take a wonton wrapper and place 1 scant teaspoon of filling in the center of the wrapper. (Do not overfill.) With a finger dipped in water, moisten the edges of 2 adjacent sides of the wrapper. Fold in half to form a triangle. Place the filled triangle on a plate or baking sheet lined with parchment paper. Repeat with the remaining filling until all the wonton wrappers have been filled. (Uncooked rangoons can be wrapped and kept frozen for 1 to 2 weeks. Do not thaw before cooking.)