1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying

In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly.

Moisten corner with water and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce.

TIP: Extra Crab Rangoon appetizers may be frozen after frying. To reheat, place on ungreased baking sheet; heat in 375 degree oven for 15 minutes.