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Crab Pupus

1 (6-ounce) can crab meat
1 (3-ounce) package cream cheese or 1/2 cup crumbled tofu, drained
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder
Several drops Tabasco
1 pound won ton skins
1 egg yolk, beaten

Shred crab meat, removing cartilage. Blend crab with cream cheese, soy sauce, garlic, and Tabasco. Put about 1/2 teaspoon of crab into the center of each Won Ton skin. Moisten edges with egg. Pick up the four corners and pinch them together. In deep fryer, deep fry 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes).
Remove from oil and drain on absorbent paper. Repeat until all Pupus are cooked. May be served with cocktail sauce

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