16 ounces neufchatel cheese,
softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins *
1⁄4-1⁄2 cup melted butter
 In medium bowl, combine all ingredients except wonton skins and butter.
 Mix until well blended.
 Place 1 teaspoon filling in center of each wonton skin.
 Moisten edges with water.
 Fold in half to form triangle, pressing edges to seal.
 Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
 Arrange on baking sheet that has been coated with vegetable spray.
 Brush with melted butter.
 Bake in 425º F oven for 12-15 minutes, or until golden brown.
 Serve hot with desired sauce.
Note: These can also be fried, if prefer.
* Paper-thin squares of dough made from flour, water, eggs and salt used to make won tons, egg rolls and gyoza. Can be found in Asian stores