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Crab Rangoon
2 - 8 oz. pkgs. cream cheese, softened
2 - 6 oz. cans crab meat, drained and flaked
3 green onions, thinly sliced
2 clove garlic, minced
3 tsp. Worcestershire sauce
1 tsp. soy sauce
Old Bay seasoning to taste
1 pkg. (48 count) wonton skins
In medium bowl, combine all ingredients except wonton skins; mix well.
Place 1 tsp. filling in center of each wonton skin.
Moisten edges with
water; fold in half to form triangle, pressing edges firmly to seal.
Lightly spray baking sheet with Pam.
Arrange rangoons on sheet and lightly spray with Pam to coat. Bake at
425 for 12 - 15 min. or until golden brown. Serve hot with sweet-sour sauce.
   
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