Anyone know a recipe for Crab Rangoon? Chinese appetizer..?

I want to make Crab Rangoon at home. Ususally I order this at the restaurant, and it’s so delicious. But I want to add a little more crab than added at the restaurant..Can anyone help me with the recipe? Thank You!

Crab Rangoon Recipe: Crab Rangoon Recipe
Yield: 44 – 48 Crab Rangoon

Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 – 1/4 teaspoon freshly ground white pepper, to taste
1 – 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
1 teaspoon red onion, chopped

1 package wonton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying

Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape. Wet the edges of the wonton.
Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool and serve.

(To make ahead of time, prepare the filling and stuff the wontons and freeze without deep-frying. When ready to cook, thaw before deep-frying.)

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