Crab Rangoon - cooking recipe

Ingredients

1 (6 ounce) can crabmeat
6 ounces cream cheese, room temp
1/2 tablespoon minced garlic
1 dash Worcestershire sauce
1/2 teaspoon salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oil

Preparation

Pick over the crab to remove pieces of shell.
Use only about 1/2 t of filling for each wonton.
Seal edges with beaten egg.
(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
Deep fry at 350\u00b0 until golden brown and crispy.
Blot on paper towels.