Hi supermama - I first had Crab Rangoons at Trader Vic's in Washington, DC, a long time ago, and thought they were the best thing I'd ever tasted. I'm not certain this is the truly authentic recipe, but it's close.

Crab Rangoons

1/2 lb. blue crab meat, picked over for shells
8 oz. cream cheese, room temp.
1/2 tsp. A-1 sauce (or another steak sauce)
1/4 tsp. garlic powder
2-1/2 to 3 dozen wonton wrappers
1 egg yolk, well beaten (I just use the whole egg)
oil for dep frying

Combine crab with cram cheese and seasonings in a medium bowl (this is a good recipe to use the less expensive claw crab meat). Blend to a paste. Place an generous teaspoon on each wonton wrapper. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal.

Heat oil to 375 deg. Add wontons in batches and fry until golden brown; about 3 minutes. Remove ith a slotted spoon and drain on paper towels. Serve hot with Chinese mustard for dipping.

(NOTE: I've actually baked these before after spraying with cooking spray, to try and save calories. They weren't bad that way, either.)