Instructions:

Crab Rangoon

Note: I've had this at several different Chinese restaurants and the taste has varied from place to place. At a couple of these restaurants, there was a somewhat sweeter version of these, and those are the ones that I prefer.

I've found that using the cream cheese with the pineapple in it does a good job of making them sweeter. Also, I've never tried baking them- always fried them at 350 degrees until golden. You can also substitute the artificial crab meat in these.

1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
    cream cheese). Amount based on how "cheesy"
    you prefer
1 (6 ounce) can crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 (48 count) package won ton skins
Vegetable spray coating

Filling: 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. Lightly spray baking sheet with vegetable coating.

Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.

Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers.

Rangoon can also be fried in oil.