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