Title: Reduced-Fat Crab Rangoon
Categories: Appetizer Seafood
Yield: 48 Canaps
| 8 | oz | Cream cheese |
| 6 | oz | Lump crab meat; drained & flaked |
| 2 | | Scallion; including tops, thinly sliced |
| 1 | | Garlic clove; minced |
| 2 | ts | Worcestershire sauce |
| 1/2 | ts | Soy sauce, thin |
| 1 | pk | Won ton skins (48 count) |
| | | 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. 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.