Baked Crab Rangoon
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz imitation crab
3 oz cream cheese
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.
Makes 14 Crab Rangoon (2 Per Serving)