Crab Rangoon
Source of Recipe
Aunt Saunny
1 pkg cream cheese
1 6oz can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 t Worcestershire sauce
1/2 t lite soy sauce
1 pkg 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 teaspoon 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 Fahrenheit degree oven for 12 to
15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.
Alternately (this is we all like them) the Rangoon can also be fried in oil.
Makes 48 appetizers.
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