Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.

2. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.

3. Place 1 teaspoon of filling onto the center of each wonton skin; moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.

4. Arrange the rangoon on the baking sheet and lightly spray with cooking spray. Bake in the preheated oven until golden brown, 12-15 minutes.

Tips - I add about 3 Tbsp of mayo to increase the creamy consistency, substitute sweet onion for green, reduce Worcestershire to about 1/2 tsp and increase soy to about 1 tsp. I also add about 1/2 tsp of lemon juice, 2 Tbsp of grated Parmesan, and 1/2 tsp of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper; then fold up all four corners to the center and pinch off. Place in muffin tins and bake as directed.