Ingredients
1 pkg. puff pastry (2 sheets)
1 egg
oil (for frying)
6-8 oz. fresh or frozen crabmeat
1 tblsp. Dijon-style mustard
1 tsp. Worcestershire sauce
2 tblsp. cream cheese
dash garlic powder
dash salt, pepper, and chili powder
cocktail or horseradish sauce
Preparation
Thaw puff pastry. Roll each sheet to a rectangle, 6x8 inches. Cut each sheet into 6 even squares. In a bowl, combine crabmeat with mustard, Worcestershire sauce, cream cheese and garlic powder to a smooth filling. Add salt, pepper and chili powder. Place one-sixth of the filling onto each pastry square. Beat egg. Brush edges of dough with egg. Fold half the dough over to form triangles. With a fork, seal edges. Fill a fryer or heavy saucepan 2/3 full with oil. Heat oil until it reaches 365 to 370 degrees F. Add turnovers, a few at a time, and fry until they are golden brown, cripy and heated through. Turn with slotted spoon while frying. Remove to a rack, covered with paper towels, to drain. Serve hot.
