1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) pkg. frozen crab meat, thawed & drained
1/4 c. finely chopped green onions
36 won ton skins
3 c. peanut oil
Sweet and Sour Sauce (see below)

Mix cream cheese, crab meat and green onions in bowl. Place 1 teaspoon in middle of won ton skin; moisten edges with cold water; fold to form triangle; seal edges by pressing together. Prepare remaining won tons in same manner. Heat oil in uncovered wok at 375 degrees. Fry won tons on both sides until golden. Drain on paper towels; keep warm. Serve with Sweet and Sour Sauce for dipping.

SWEET AND SOUR SAUCE:

1/2 c. pineapple juice
1/2 c. white wine vinegar
2 tbsp. peanut oil
2 tbsp. packed light brown sugar
1 tbsp. soy sauce
1/2 tsp. freshly ground black pepper
2 tsp. cornstarch mixed with 4 tsp. cold water

Mix first 6 ingredients in wok; bring to boil at 225 degrees. Stir cornstarch mixture; add to wok, stirring until sauce is clear and slightly thickened.