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CRAB RANGOON

Ingredients
8ozcream cheese
6ozcrab meat, can, drained and flaked
2eachgreen onions, with tops, thinly sliced
1eachclove garlic, minced
2teaspoonworcestershire sauce
1/2teaspoonsoy sauce, light
1pkwonton skins, (48)
1vegetable 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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