Crab Rangoon

1 8oz pkg. cream cheese, softened
1 clove garlic, minced
1/4 tsp. worcestershire sauce
1/2 cup crab meat, shredded well
1 egg
2 Tbsp. water
20 wonton wrappers
oil for deep frying

In a medium bowl, blend together the cream cheese, garlic and worcestershire sauce.
Stir in the crab meat, mixing well.
Beat the egg together with the water.
Place a tablespoon of the crab mixture in the center of a wonton wrapper. Brush a little of the egg mixture on the edges of the wonton wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal.
Repeat until all the crab mixture is used.
Deep fry 2 or 3 at a time in hot oil (375 degrees) until browned.
Makes 20
Serve warm with Chinese hot mustard or sweet & sour sauce.