Crab Rangoon #1

1 pkg frozen won-ton skins
8 oz cream cheese, softened
1 can or small package frozen crabmeat, o; r fresh!
1 sour cream
1 white garlic powder to taste


Add a dollop of sour cream to cheese and cream until mayonnaise
consistency. Stir in drained crabmeat, add garlic powder. Place a
round teaspoonful on won-ton skin and wrap like an egg roll. Seal
edge with beaten egg white. Deep fry until golden, and serve hot!