Crab Turnovers

• 1 pkg. puff pastry (2 sheets)
• 1 egg
• oil (for frying)
• 6-8 oz. fresh or frozen crabmeat
• 1 tblsp. Dijon-style mustard
• 1 tsp. Worcestershire sauce
• 2 tblsp. cream cheese
• dash garlic powder
• dash salt, pepper, and chili powder
• cocktail or horseradish sauce

1. Thaw puff pastry. Roll each sheet to a rectangle, 6x8 inches. Cut each sheet into 6 even squares.
2. In a bowl, combine crabmeat with mustard, Worcestershire sauce, cream cheese and garlic powder to a smooth filling. Add salt, pepper and chili powder.
3. Place one-sixth of the filling onto each pastry square. Beat egg. Brush edges of dough with egg. Fold half the dough over to form triangles. With a fork, seal edges.
4. Fill a fryer or heavy saucepan 2/3 full with oil. Heat oil until it reaches 365 to 370 degrees F.
5. Add turnovers, a few at a time, and fry until they are golden brown, cripy and heated through. Turn with slotted spoon while frying.
6. Remove to a rack, covered with paper towels, to drain. Serve hot.

pastry, egg, oil, frozen crabmeat, mustard, worcestershire sauce, cream cheese, garlic powder, salt, cocktail

Taken from www.epicurious.com/recipes/member/views/crab-turnovers-1216263 (may not work)