Baked Crab Rangoon
1 package (8oz) cream cheese
1 can (6oz) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp lite soy sauce
1 pkg (48 count) won ton skins
vegetable spray coating
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. 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.