This Crab Rangoon recipe comes from Shirley Fong-Torres, who learned the recipe from her father, the original chef at Trader Vic's restaurant, who is thought to be the creator of the original recipe'.

1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.
Lightly brush the edges of the wonton wrapper with the beaten egg.
Place 1/2 teaspoon of mixture in center or won ton wrapper;
Bring all 4 corners up together, sqeeze to adhere, making little packages
Place oil in wok and heat to 375 degrees for deep-frying.
Deep-fry one crab or salmon puff and adjust heat downwards if necessary.
Fry rest of puffs until delicately brown, less than two minutes.
Serve hot with your favorite dipping sauce on the side (my favorite is Sweet & Sour).