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1 pkg. (8 oz.) cream cheese, softened
2 cans (6 1/2 oz. each) crabmeat, drained & cartilage removed
1/3 c. chopped water chestnuts
1 tbsp. soy sauce
1/3 c. finely chopped green onions (with tops)
1 pkg. (16 oz.) wonton wrapper (60 wrappers)
1 egg, slightly beaten
Vegetable oil

Mix cream cheese, crabmeat, water chestnuts, onions and soy sauce. Place 1 teaspoon crabmeat mixture on each wonton wrapper. Brush top corner of each wonton wrapper with egg. Fold bottom corner of wonton wrapper over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg. Bring right with left corner together below filling, pinch corners to seal. (Repeat.) Cover wontons with damp cloth. Heat oil (1 1/2 inches) in 3 quart pot to 350 degrees. Cook (8) turning 2 or 3 times for 3 minutes, drain. Serve with hot mustard or sweet and sour sauce.
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