Crab Rangoon ** (

1/2 lb Crabmeat; drained/choppeD

1/2 lb Cream cheese; room temp

1/2 ts A-

1 sauce

1/4 ts Garlic powder

2 1/2 ds Wonton wrappers

1 Egg yolk; well beaten

375 deg. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. FROM: MICHAEL KEAN (VMXV03A)