Crab Ragoon

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature
3 dozen won−ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste−like consistency.Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.
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