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(From Trader Vic's Cookbook)
8 oz. crabmeat
8 oz. cream cheese
1 clove pressed or finely
minced garlic
1/2 tsp. A.1. sauce
1 pkg. wonton or egg roll
water (cold)

Place crabmeat, cream cheese, garlic and A.1. sauce into
bowl and mix by hand or mixer; set aside. Mix some water and
oil in small bowl for moistening edges of wonton. Place small
amount of crab mixture into wonton or egg roll wrapper and wrap
according to package directions after moistening edges with
cornstarch mixture. Fry in sufficient amount of oil until
golden and drain on paper. Makes 190 wontons.
Note: If made ahead of time, reheat in oven - NOT
microwave (too chewy). If using egg roll wrappers, cut into 4
pieces after frying.

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