Dungeness Crab Rangoon
1 lb Fresh Dungeness crabmeat, cleaned and picked over
12 oz. cream cheese at room temperature
1 tsp. soy sauce
1 tsp. Chinese sesame oil
1 tsp. Roasted garlic
About 4 dozen won ton wrappers
1 beaten egg yolk
Combine first 4 ingredients. Mix to a paste-like consistency. Place a spoonful of the mixture in center of each wrapper. Bring the corners of the wrapper together. Wet with egg yolk and pinch to seal. Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers are very perishable and should not be served again. Serves 6.