TRADER VIC'S CRAB RANGOON 

1/4 lb. crabmeat 
1/4 lb. cream cheese 
1 tsp. A-1 sauce 
1/8 tsp. garlic powder 
1/4 tsp. salt 
1/8 tsp. white pepper 
1 egg yolk 
24 won ton wrappers 
Oil for deep frying 
Hot mustard 
Cocktail sauce 

Chop the crabmeat into small pieces and blend in the cream cheese and A-1 sauce. Add garlic powder, salt, pepper and egg yolk and blend well. Place 1/2 teaspoon of the filling on each won ton skin. Fold the corners over envelope-style. Moisten the edges of the sin with water and twist to seal. Heat the oil until very hot in a work or deep fryer. Fry the packets a few at a time until delicately browned. Drain on paper toweling. Serve with hot mustard and cocktail sauce or sweet and sour sauce.