Ingredients:

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

Preparation:

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.