16 oz light cream cheese, softened
1 can crabmeat, drained, crumbled
2 chopped green onions
1 minced garlic clove
2 tsp. Worcestershire sauce
1/2 tsp soy sauce
1 pkg wonton skins
cooking spray

Preheat oven to 425°F. In bowl, combine all ingredients, except for wonton skins. Mix until well blended. Place 1 teaspoon filling into the center of each wonton skin. Moisten edges with water, fold in half to form triangle. Press edges to seal. Pull bottom corners down and overlap slightly.

Moisten one corner and press to seal. Lightly spray cooking sheet with cooking spray. Arrange rangoons on cooking sheet. Lightly spray rangoons to coat.

Bake for 12-15 minute or until golden brown. Serve with sweet and sour sauce.

Submitted by: Sherry Monfils