Madame Wong'S Crab Rangoon - cooking recipe

Ingredients

1/2 lb crabmeat
8 ounces cream cheese
1/8 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 garlic clove, minced
1 pinch white pepper
1 egg white
32 wonton wrappers
2 -4 cups oil, for deep-frying
Mustard sauce
1/2 cup chinese mustard powder (I usually just use Colman's English mustard)
1/2 cup cold water

Preparation

Put the first six ingredients in a food processor; mix well.
If not using a food processor, mix well with a spoon.
Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
Heat oil in a wok or frying pan to 375\u00b0F.
Deep-fry triangles for 2 minutes.
Serve with mustard sauce.
Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
Set aside for 15 minutes before using to allow flavor to mellow.