Crabmeat Puffs

I got this recipe off my Chinese cookbook by Betty Crocker. Hope you enjoy!

• Ready In: 35 mins
• Yields: 20 wontons

Ingredients

• 1 (6 ounce) package  imitation crabmeat
• 2 (3 ounce) packages cream cheese, softened
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 40  wonton skins
• 1  beaten egg
•  vegetable oil

Directions

1. Mix chopped crabmeat, cream cheese, salt and garlic powder.
2. Place heaping teaspoonful crabmeat mixture in center of wonton skin.
3. Top with another wonton skin; press edges to seal.
4. Brush dab of egg on center of each side of puff.
5. Make a pleat on each edge, pressing to seal.
6. Repeat with remaining wonton skins.
7. Heat vegetable oil in wok to 350 degrees.
8. Fry 4 or 5 puffs at a time until golden brown. Drain on paper towel.
9. Serve with sweet and sour sauce or plain.