Ingredients :

• 1 package (8oz) cream cheese, softened.
• 1 can (6oz) 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 wonton skins.

Preparation :

• In medium bowl, combine all ingredients except wonton skins.
• Mix until well blended.
  (To prevent wonton skins from drying out, prepare one or two rangoon at a time.)
• Place approx. 1 teaspoon filling in center of each wonton 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. (A note: I use 2 wonton skins for each rangoon.
• Moisten edges with water; place 2nd skin on top, pressing edges to seal. Fold corners toward center, moisten corners and press to seal.
• Deep fry rangoons in either a deep fryer or a wok. Be careful not to overcook, as the filling gets very hot and will break through the wonton skin and splatter.
• You can bake the rangoons. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat.
• Bake in 425 oven for 12-15 min, or until golden brown.
• Serve hot with sweet-sour sauce or mustard sauce.