Crab Rangoon with Cream Cheese - serves 4

8 oz cream cheese
8 oz Crabmeat, flaked
1/4 tsp garlic powder
1/2 tsp Worstershire sauce
1 lb Wonton wrappers
1 ea egg yolk beaten
4 cup oil of your choice for deep

Mix crabmeat, garlic powder and Worstershire sauce together in a bowl and refrigerate for 30 minutes. Place one tsp. of mixture on wonton wrapper, moisten edges with egg yolk and fold the wrapper in half to form a triangle then seal edges. Fold the two furthermost points under so you have something resembling a little bird.
You don't have to do the last part but I do...it looks decorative. It should look something like this: Hope this looks OK on your screen:
In a wok heat the oil to 350 f. Deep fry the wontons for 2-3 minutes turning once until golden brown.