Trader Vic's Crab Rangoon

Recipe Instructions Chop the crabmeat into small pieces and blend in the cream cheese and A-1 sauce. Add garlic powder, salt, pepper and egg yolk and blend well. Place 1/2 teaspoon of the filling on each won ton skin. Fold the corners over envelope-style. Moisten the edges of the sin with water and twist to seal. Heat the oil until very hot in a work or deep fryer. Fry the packets a few at a time until delicately browned. Drain on paper toweling. Serve with hot mustard and cocktail sauce or sweet and sour sauce. This recipe yields ?? servings.