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Ingredients
8	oz	cream cheese
6	oz	crab meat, can, drained and flaked
2	each	green onions, with tops, thinly sliced
1	each	clove garlic, minced
2	teaspoon	worcestershire sauce
1/2	teaspoon	soy sauce, light
1	pk	wonton skins, (48)
1		vegetable spray coating

Directions:
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 tsp filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. (The person who gave me this recipe used to fry the crab rangoon rather than bake it in the oven.)

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