Recipe| Crab Rangoon

Hey Lovebugs! 
My love for Crab Rangoon runs deep so when I came across this recipe I had to share. 
1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
4 oz cream cheese, softened
1 green onion, finely sliced
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
18 won ton wrappers
oil for frying
Preheat 1 inch of oil to 325 degrees over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.

Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. 

Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
                       Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
                                                               Drain on paper towels.
                             Preheat oven to 425 degrees. Line a baking pan with parchment paper.
                      Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.