Crab Rangoon

1 8 oz package cream cheese, softened
1 (6 oz) can crab meat, drained and flaked
2 green onions (including tops) thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp soy sauce
1 (48 count) package won-ton wrappers
Non stick vegetable oil spray

In a 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 the 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's on sheet and lightly spray to coat.

Bake at 425 for 12-15 minutes, or until golden brown.

These can also be deep-fried.