Crab Rangoon - 6

Course : Seafoods
Serves: 4
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8 ounces cream cheese at room temperature
8 ounces crabmeat -- flaked
1/4 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1 pound wonton wrappers
1 large egg yolk beaten
4 cups oil of your choice for deep

Preparation / Directions:

Mix crabmeat, garlic powder and Worcestershire sauce together in a bowl and refrigerate for 30 minutes. Place one tsp of mixture on wonton wrapper, moisten edges with egg yolk and fold the wrapper in half to form a triangle then seal edges. Fold the two furthermost points under so you have something resembling a little bird. You don't have to do the last part but I looks decorative. In a wok heat the oil to 350F Deep fry the wontons for 2-3 minutes turning once until golden brown

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