Baked Crab Ragoons

1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream
cheese). Amount based on how "cheesy" you prefer.
1 can (6 ounces) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating

1. Filling: In medium bowl, combine all ingredients except won ton
skins and spray coating; mix until well blended.

2. To prevent won ton skins from drying out, prepare one or two
rangoon at a time. Place 1 teaspoon filling in center of each won
ton 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. Lightly spray
baking sheet with vegetable coating.

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