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Crab Ragoon Ingredients

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese). Amount based on how \"cheesy\" you prefer. 1 can (6 ounces) 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 package (48 count) 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 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown.
• Serve hot with sweet−sour sauce or mustard sauce.

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