Crabmeat Puffs

Drain crabmeat thoroughly; remove cartilage. Remove excess water by squeezing crabmeat;chop. Mix crabmeat,cream cheese,salt and garlic powder. Brush wonton skin with egg.Place heaping teaspoonful of crabmeat mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.) Top with another wonton skin; press edges to seal. Brush egg on center of each side of puff.Make a pleat on each of 4 sides,pressing to seal. Repeat with remaining wonton skins. (Cover puffs with plastic wrap to keep them from drying out.) When puffs are room temperature, heat vegetable oil (1 1/2 inches) in wok to 350 degrees ( I use a deep fryer). Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times; drain on paper towels. Serve with a sweet and sour sauce if desired. This recipe is not exactly crab rangoon,but it's very similar.I like to add green onions or chives to the crab mixture.