1 1/2 lbs. ready-made wonton wrappers
3 c. peanut oil

FILLING:

8 oz. cream cheese, softened
1-2 c. imitation crab, flaked

Mix cream cheese and crab together well. Assembling the "wonton": Place 1 1/2 teaspoons of filling in the center of each wrapper. With a finger dipped in water, moisten the edges of the wrapper. Then bring one corner up over the filling to the opposite corner, but fold the wrapper at an angle so that two overlapping triangles are formed, with their points side by side and about 1/2 inch apart.

Pull the 2 bottom corners of the folded triangle forward and below the folded edge so that they meet one another and slightly overlap, to create a kind of frame around the mound of the filling. Moisten one end with a finger dipped in water and pinch the two ends firmly together.

As each "wonton" is finished place it on a plate and cover with a dry towel. Cook in 12 inch wok or 10 inch skillet filled with 3 cups of peanut oil a 375 degrees. Deep fry for about 2 minutes or until crisp and golden. Drain on paper towel. Serve warm.