- 16 ounces light cream cheese, softened
- 1 can Crab meat, drained and crumbled
- 2 green onion, whole
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 package Won ton skins
- 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 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Deep-fry in hot (375 degree) oil two or three at a time until browned. Serve warm with mustard or sweet and sour sauce.