Reduced-Fat Crab Rangoon

Course : Seafoods
Serves: 48
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8 ounces cream cheese
6 ounces lump crab meat -- drained and
2 medium scallion; including tops -- thinly sliced
1 clove garlic -- minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce -- thin
1 package won ton skins -- (48 count)
1 spray vegetable spray coating

Preparation / Directions:

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 425F oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

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