Crab Rangoon - cooking recipe

Ingredients

1/2 lb. crabmeat or imitation crabmeat
1 lb. cream cheese
1 tsp. sugar
1/2 tsp. garlic powder (optional)
1 pkg. wonton wrappers
1 egg, beaten
2 c. vegetable oil

Preparation

Chop crabmeat into small fine pieces.
Beat cream cheese until soft.
Combine cream cheese, crabmeat, sugar and garlic powder in a large bowl and mix. Separate wonton wrappers. Turn each wrapper so a corner points up. Put 1 teaspoon of mixture in center of wrapper.
Moisten edges with beaten egg. Fold one corner up until wrapper is shaped like a triangle. Crimp corners so wrapper forms a \"sailboat\" shape.
Make sure all air bubbles have been pressed out. Deep-fry in 2 cups vegetable oil until golden brown. Serve with hot mustard and sweet and sour sauce.
Makes about 25.