8 oz Cream cheese
6 oz Can crab meat,
Drained and flaked
2    Green onions with tops,
Thinly sliced
1    Clove garlic, minced
2 ts Worcestershire sauce
1/2 ts Lite soy sauce
1 pk (48) won ton skins
Vegetable spray coating

In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from drying out,
prepare one or two rangoon at a time.) Place 1 tsp 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. Arrange rangoon on sheet and lightly spray to coat. Bake
in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with
sweet-sour sauce or mustard sauce. Makes 48 appetizers. (The person who
gave me this recipe used to fry the crab rangoon rather than bake it in the
oven.)