3 ounces canned crabmeat — drained
6 ounces softened cream cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 won-ton wrappers
water — to seal won-tons
vegetable oil for frying
…..
Combine cream cheese, crabmeat, salt and garlic powder. If fresh rather than canned crabmeat is used, remove all shells and shred the meat finely before combining with cream cheese and spices. Fill each individual won-ton wrapper with a dab of filling–approximately one teaspoon per wrapper. To seal, moisten all four corners of the won ton wrapper with water and press all corners together above the crabmeat mixture to enclose the filling. Heat vegetable oil in deep fryer or high walled saucepan until it reaches 375 degrees. Fry the crab Rangoon a few at a time until golden brown and drain on paper towels.