Crab Rangoon - cooking recipe

Ingredients

1 (6 oz.) can crabmeat, drained and flaked
1 (8 oz.) pkg. cream cheese, softened
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. wonton wraps
1 tsp. Worcestershire sauce
2 green onions, thinly sliced (with tops)

Preparation

Combine all ingredients except wraps; place 1 teaspoon of filling in center of each wrap.
Moisten edges with water; fold each skin in half to form triangle, pressing edges to seal.
Pull bottom corners of triangles down to overlap slightly.
Moisten one corner with water and press to seal, pushing out excess air.
Fry a few at a time in oil at 375\u00b0; drain.
Serve with sweet and sour sauce.