Crab Rangoon

16 ounces light cream cheese, softened
1 can crab meat, drained and crumbled
2 green onions, whole
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package won ton skins

In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (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. Deep-fry in hot (375 degrees F) oil two or three at a time until browned.

Serve warm with mustard or sweet and sour sauce.