1. Place a heaping teaspoonful of crabmeat mixture in the center of one wonton skin. Cover remaining skins with damp towel to keep them pliable.
2. Top with another wonton skin and press edges to seal. Brush dab of egg on center of both sides of puff.
3. Use fingers to pleat each edge, pressing to seal. Repeat with remaining wonton skins. Cover puffs with damp towel or plastic wrap to keep them from drying out.
4. Heat 1 1/2 inches of vegetable oil in wok to 350 degrees F. Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel.
Serving
Suggestions:
Serve with lemon sauce if desired. Lemon sauce recipe in Sauces category.
