Crab Rangoon

 Crab Rangoon

24 wonton wrappers 

8 oz cream cheese, softened 

6 oz canned crab, drained well and flaked 

1 clove garlic, minced 

1 tsp Worcestershire 

3 green olives,  hopped 

Lightly grease mini muffin pan with cooking spray. Place 1 wonton wrapper in each muffin cup and lightly spritz with cooking spray. 

Bake in a 350 degree oven for about 8 minutes or until edges begin to brown. Remove from oven and allow to cool slightly. 

In a bowl beat cream cheese with hand mixer until smooth and fluffy. Add crab meat, garlic, Worcestershire and 3/4 of the green onions. Stir to combine. 

Fill wonton cups with cream cheese mixture dividing equally. Return to oven and bake an additional 8 - 10 minutes or until filling is heated through. 

Remove from oven, top with remaining green onions and serve.