Baked Crab Rangoon

My kids just hang around the oven and when they finally come out we all burn our mouths eating them. I love that I can make so many at a time instead of deep frying just one.

• Ready In: 30 mins
• Serves: 15

Ingredients

• 16  ounces cream cheese, softened
• 2 -3  ounces  crabmeat, drained and flaked
• 1  teaspoon soy sauce
• 2  teaspoons Worcestershire sauce
• 1 (48 count) package wonton skins
• 4 -5  green onions, thinly sliced
• 1⁄2 cup butter, melted
• 1  garlic clove, minced

Directions

1. In medium bowl, combine all ingredients except won ton skins and butter.
2. Mix until well blended.
3. Place 1 teaspoon filling in center of each won ton skin.
4. Moisten edges with water.
5. Fold in half to form triangle, pressing edges to seal.
6. Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the won ton package. I think they look like little kerchiefs.).
7. Place each one in a muffin tin with the edges sticking up a little. Brush with melted butter.
8. Bake in 425 oven for 12-15 minutes, or until golden brown.
9. Serve hot with desired sauce.
10. NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!