Madame Wong'S Crab Rangoon

• 1/2 lb crabmeat
• 8 ounces cream cheese
• 1/8 teaspoon Tabasco sauce
• 1/4 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1 pinch white pepper
• 1 egg white
• 32 wonton wrappers
• 2 -4 cups oil, for deep-frying
• Mustard sauce
• 1/2 cup chinese mustard powder (I usually just use Colman's English mustard)
• 1/2 cup cold water

1. Put the first six ingredients in a food processor; mix well.
2. If not using a food processor, mix well with a spoon.
3. Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
4. Heat oil in a wok or frying pan to 375u0b0F.
5. Deep-fry triangles for 2 minutes.
6. Serve with mustard sauce.
7. Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
8. Set aside for 15 minutes before using to allow flavor to mellow.

crabmeat, cream cheese, tabasco sauce, worcestershire sauce, garlic, white pepper, egg, wonton wrappers, oil, sauce, chinese mustard powder, cold water

Taken from www.food.com/recipe/madame-wongs-crab-rangoon-71509 (may not work)