Seafood Pinwheels

6 (1 cup) cooked, frozen or canned crab or shrimp
1 tablespoon lemon juice
1 8-ounce package cream cheese
1/4 teaspoon celery salt
OR
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
60 won ton wrappers (1-pound)
1 egg white, lightly beaten
OR
1 tablespoon flour, mixed with water
2 tablespoons cold water
Servings: 30
1. Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions. Makes 2 cups.

2. Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brush edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch edges together and shape to resemble a pinwheel. Keep covered as you work. Deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.

Makes about 60.

Servings: 30