Trader Vic's Crab Rangoon

Yield:	1 Servings
Categories:	Seafood, Chinese

1/2	lb	Fresh crabmeat, drained and chopped
1/2	lb	Cream cheese, room temperature
1/2	ts	A-1 steak sauce
1/4	ts	Garlic powder
2 1/2		To 3 doz won ton wrappers
1		Egg yolk, well beaten
		Oil for deep frying
		Chinese mustard and/or red sauce