Instructions: Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels.

FROM: MICHAEL KEAN (VMXV03A)

Gourmet some years ago. (found on the Internet).

Serve hot with Chinese mustard and Marys Sweet & Sour Dipping Sauce or a red sauce for dipping. Russell Fletcher cccwebauthor@bigfoot.com

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