Crab Rangoon

1/4 lb. crab

8 oz. cream cheese

pkg wonton wrappers

oil for frying

Soften cream cheese and blend in crab.

Put one teaspoon of mixture in center of each wrapper. Moisten edges of wrappers with water and fold over to make triangles. Press edges to seal.

Fry in hot oil, turning once until golden brown on both sides. Drain on paper towels.

Serve with sweet & sour sauce and/or hot Chinese mustard.