Crab Turnovers

Directions

1. 1
   Thaw puff pastry. Roll each sheet to a rectangle, 6x8 inches. Cut each sheet into 6 even squares.
2. 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. 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. 4
   Fill a fryer or heavy saucepan 2/3 full with oil. Heat oil until it reaches 365 to 370 degrees F.
5. 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. 6
   Remove to a rack, covered with paper towels, to drain. Serve hot.