Crab Rangoon With Plum Sauce

• 1/2 lb crabmeat
• 1/2 lb cream cheese (room temperature)
• 1/2 teaspoon A.1. Original Sauce
• 1/4 teaspoon garlic powder
• 1 package wonton skins
• Plum Sauce:
• 1 cup plum preserves
• 1/2 cup water
• 2 tablespoons ketchup
• 2 tablespoons vinegar

1. Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste.
2. Place one teaspoon of mixture on each wonton skin.
3. Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals.
4. Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce.
5. Plum Sauce: Combine ingredients and bring to a boil in a small saucepan.
6. Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened.
7. Serve hot or cold with Crab Rangoon.

crabmeat, cream cheese, original sauce, garlic, wonton skins, plum preserves, water, ketchup, vinegar

Taken from www.food.com/recipe/crab-rangoon-with-plum-sauce-3417 (may not work)