to appetizers

Crab Rangoon

4 oz. cream cheese
1/2 can (small) crabmeat
2 diced green onions
1/4 tsp. garlic powder
1/4 tsp. A1 sauce
Wonton skins
Egg white

Blend together proceeding ingredients. Fill wonton skins with 3/4-teaspoon mixture. Brush edges of skin with egg white. Bring opposite corners of wonton skins together and seal. Deep fry in hot oil until golden. Serve with sweet and sour sauce and hot mustard.