Crab Rangoon

Directions

1. 1
   Combine crabmeat, steak sauce, egg yolk, and garlic powder, until it forms a paste like consistency.
2. 2
   Place rounded spoonful of mixture in center of each wrapper.
3. 3
   Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk.
4. 4
   Deep fry at 375 degrees till golden brown.
5. 5
   Serve with sweet and sour sauce or Chinese mustard.
6. 6
   Leftovers will only keep for a day or two.
7. 7
   Do not freeze.