1 package (8oz) low fat cream cheese, softened
1 can (6oz) crab meat, drained
3 scallions, thinly sliced, both white and green parts
1 teaspoon minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package wonton skins
The night before, combine all ingredients except wonton skins in a medium bowl. Mix until well blended. Cover and store in refrigerator.
Preheat oven to 425 degrees.
Place about 1 ½ teaspoons of filling in center of each wonton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal.
Lightly spray baking sheet with non-stick vegetable spray, arrange Rangoon on sheet and lightly spray each to coat. Bake for 12 - 15 minutes or until golden brown. Serve hot with sweet and sour sauce or mustard sauce.