Crab Rangoon - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1 (6 oz.) can crab, drained
2 green onions, chopped
1/2 tsp. garlic salt
2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
1 pkg. wonton skins
egg whites

Preparation

Cream first 6 ingredients with mixer.
Drop by teaspoonful into center of wonton.
Seal edges with egg whites and roll all corners to center.
Freeze for at least an hour for best results. Deep fry.