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Reduced-fat Crab Rangoon

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      Title: REDUCED-FAT CRAB RANGOON
 Categories: Appetizers, 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.
 
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