Crab Rangoon

Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.

• Ready In: 25 mins
• Serves: 7

Ingredients

• 3  ounces reduced-fat cream cheese
• 1⁄8 teaspoon  garlic salt
• 1⁄8 teaspoon Worcestershire sauce
• 1 (3 5/8ounce) envelope  premium  crabmeat, drained
• 1  green onion, chopped
• 14  wonton wrappers

Directions

1. In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
2. Place on a baking sheet coated with nonstick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.