Crab And Avocado Rangoon

This is one of the party foods I put out when I'm going to fire up the fryer. I have two dipping sauces shown in the directions.

16 ounces light cream cheese, softened

2 ripe avocados cut into blending size chunks

1 15 ounce can crab meat, drained and crumbled

2 green onions, thinly chopped

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon soy sauce

1 egg beaten

1 package won ton skins

In medium bowl, combine all ingredients except won ton skins, mix until well blended. (To prevent won ton skins from drying out, prepare one at a time and place under a damp cloth.) Place 1 teaspoon filling in center of each won ton skin.

Moisten edges with egg; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Deep-fry in hot (375 degrees F) oil two or three at a time until browned.

Pina Colada Dipping Sauce:

4 ounces pina colada mix

3 ounces sour cream

3 ounces drained, crushed pineapple

Mix all ingredients well.

Mustard-Dill Sauce:

1 cup mayonnaise

4 tablespoons Chinese style mustard

1/2 cup snipped parsley

3 tablespoons fresh dill weed or 1 tablespoon dried dill

In a small bowl, combine all ingredients; mix thoroughly until smooth.

Both sauces need to be chilled