Ingredients
1/2 lb Crabmeat-drained and chopped
1/2 tsp A-1 Sauce
1/2 lb Cream Cheese room temperature
1/4 tsp Garlic powder
1 egg yolk (well beaten)
oil for deep frying
chinese mustard or red sauce
30 wonton wrappers

Steps
Combine crabmeat with cream cheese & seasonings in a medium bowl, blend to a paste.
Place a heaping tspful on each wonton.
Moisten edges of wontons with egg yolk, gather the 4 corners together at the top & pinch edges together to seal.
Heat oil to 375 degrees, add wontons in batches & fry until golden brown
About 3 minutes, remove with slotted spoon & drain on paper towels.

Ingredients
1 pound white crabmeat
1/2 teaspoon prepared mustard
3 tablespoons butter or margarine
3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions
1 small pinch ground nutmeg
1/4 cup finely chopped celery
3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour
Dash of white pepper
1 – 1/2 cups milk
1/4 cup extra cheese
1 egg yolk, well beaten
Dash of cayenne pepper
2 tablespoons fresh lemon juice
Dash of paprika

Steps
In a heavy saucepan, over moderate heat, melt butter, add onions and celery.
Cook, stirring occasionally until onions are soft and transparent but not brown.
Stir in the flour, blend well.
Add milk, stir constantly until smooth.
Add pepper, nutmeg, mustard, and cheese.
Take pot away from heat.
Beat egg yolk and add lemon juice.
Then add crabmeat – mix well.
Butter baking pan or individual baking dishes.
Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika.
Bake 15 or 20 miinutes until top is au gratin, brown and crusty.