Recipes

In medium bowl, mix together cream cheese, crab meat and garlic powder.

(To prevent won ton skins from drying out, prepare one or two rangoon at a time.)

Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. (You can put them together however you want. The flatter ones cook better than the "claw"-looking ones.)

Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.