DIRECTIONS
Place a heaping teaspoon of crabmeat mixture in the center of one wonton skin.
Cover the remaining skins with a damp towel to keep them pliable.
Top with another wonton skin and press edges to seal.
Brush a dab of egg on center of both sides of puff.
Use fingers to pleat each edge, pressing to seal.
Repeat with remaining wonton skins.
Cover puffs with damp towel or plastic wrap to keep them from drying out.
Heat 1 1/2-inches of vegetable oil in a wok or deep fry pan to 350 degrees.
Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times.
Drain on paper towels.
Serves 10