Crab Rangoon (Like At The Landing - St. Louis)

1/2 lb Fresh crabmeat, drained and

-chopped 8 oz Pkg. cream cheese at room

-temperature 1/2 ts A-1 sauce

1/4 ts Garlic powder

About 3 dozen won ton -wrappers 1 Beaten egg yolk

Combine first 4 ingredients. Mix to a pastelike consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners od wrapper together. Seal in egg yolk and pinch to seal. Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers do not keep well. Do not freeze. Serves 4-6.

Posted by Suzze Tiernan 3/19/95