Crab Rangoon

6 oz crab meat, thawed and drained 4 oz cream cheese, softened 1/4 ea red pepper, minced 4 ea water chestnuts, minced 2 ea cloves garlic, minced 1 ea scallion, minced 1/4 ts white pepper 16 oz won-ton wrappers oil for frying

Combine snow crab meat, cream cheese, red pepper, water chestnuts, garlic, scallion and white pepper. Refrigerate until ready to use. Put 1 teaspoon filling in each wonton wrapper. Fold. Cover and freeze until ready to use. Fry in 375 degree F oil until golden brown. Drain on paper towels. Serve with favorite dipping sauce.