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Combine crab meat with cream cheese and seasonings in a medium bowl and blend to a paste. Place
heaping teaspoonful on each wonton. 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 degrees.
Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve crab rangoon with Chinese mustard or red sauce for dipping.
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