6 oz. canned crab meat, finely chopped
2 (3 oz.) pkgs. cream cheese, softened
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. tarragon
40 wonton skins
1 egg, slightly beaten
Vegetable oil

Mix chopped crab meat, cream cheese, salt, garlic powder and tarragon. Brush wonton skin with egg.

Place heaping teaspoonful of crab meat mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Top with another wonton skin; press edges to seal. Brush dab of egg on center of each side of puff. Make a pleat on each edge, pressing to seal. Repeat with remaining wonton skins. (Cover dumplings with dampened towel or plastic wrap to keep them from drying out.)

Heat vegetable oil in wok or deep frying pan to 350 degrees. Fry 4 to 5 dumplings at a time until golden brown, turning 2 or 3 times about 2 minutes. Drain on paper towel. Serve with plum sauce. Makes 20 appetizers.