I made these a few weeks ago. They turned out pretty good, but I would suggest not using quite as much crab as they call for... it was a little too fishy tasting for me.
1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping
In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
Heat oil in deep frying pan (I used a deep fryer and that worked really well). Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 1/2 minutes.