Ingredients
6 oz lump crab meat
2 Dole Green onions, chopped, including tops
1 clove garlic minced
2 tsp Worcestershire sauce
1/2 tsp soy sauce
48 items wonton wrappers
8 oz 1/3 LF cream cheese
In a medium bowl, combine all ingredients except the won ton skins and spray, Mix well.
To keep skins from drying out, prepare one or two rangoons at a time.
Place 1 tsp. filling in the center of each wonton skin, Pull bottom corners down and overlap slightly.
Moisten one corner and press to seal.
Lightly spray baking sheet with the vegetable coating.
Arrange the rangoons on sheet and spray lightly to coat.
Bake at 425 for 12 - 15 minutes, or until golden brown.
Serve hot with sweet and sour sauce or mustard sauce, Makes 48 rangoons.
