Rangoons

 Rangoons

1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crab meat, drained and flaked

2 green onions with tops, thinly sliced

2 teaspoon Worcestershire sauce

½ teaspoon light soy sauce

48 wonton wrappers

Preheat the oven to 425 degrees. Lightly spray baking sheet with cooking spray

Combine garlic, cream cheese, crab, soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoons at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the Rangoon on the baking sheet and lightly spray with cooking spray. 

Bake in the preheated oven until golden brown, 12 to 15 minutes. 

NOTE 

You can use imitation crab instead of canned crab. 

I prefer to deep fat fry the rangoons instead of baking them.