1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) can crabmeat, drained
36 won ton skins
3 c. peanut oil

Mix cream cheese and crabmeat in a bowl. Place 1 teaspoon of mixture in middle of won ton skin. Moisten edges with cold water and fold to form triangle. Seal edges by pressing together. Heat oil. Fry on both sides until golden.