1
or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).
Amount
based on how "cheesy" you prefer.
1
can (6 ounces) crab meat, drained and flaked
2
green onions including tops, thinly sliced
1
clove garlic, minced
2
teaspoons Worcestershire sauce
1/2
teaspoon lite soy sauce
1
package (48 count) won ton skins
vegetable
spray coating
1.
Filling: In medium bowl, combine all ingredients except won ton skins
and
spray coating; mix until well blended.
2.
To prevent won ton skins from drying out, prepare one or two rangoon
at
a time. Place 1 teaspoon 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.
3.
Arrange rangoon
on sheet and lightly spray to coat. Bake in 425
Fahrenheit
degree oven for 12 to 15 minutes, or until golden brown.
Serve hot with
sweet-sour sauce or mustard sauce.