1-2(8oz) pkgs. cream cheese, softened
6oz can crab meat, drained and flaked
2 green onions, thinly sliced
1 clove garlic, minced
2 tsp Worcestershire sauce
1/2 tsp lite soy sauce
1 pkg(48 count) wonton skins
In medium bowl, combine all ingredients except wonton skins; mix until blended.
Place one teaspoon of filling in center of each wonton 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.
Deep-fry until light golden brown and serve with sweet and sour sauce.