Crab Rangoon

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.

1 tsp. Worcestershire sauce

1/4 tsp. garlic powder or 1 minced garlic clove

1 − 8 oz. pkg. cream cheese at room temperature

2 scallions finely sliced

1 tsp sugar or sugar substitute

1 egg yolk, beaten

3 dozen won−ton wrappers

Combine crabmeat, Worcestershire sauce, garlic, scallion and sugar, until it forms a paste−like consistency.

Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.