Crab Rangoon Flowers

• 1 6.5 oz can crab meat, drained
• 4 ounces cream cheese, reduced fat, softened
• 1 tablespoon chives, chopped
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon soy sauce, reduced sodium
• 3 teaspoons sugar
• 1/2 teaspoon onion powder
• 20 wonton wrappers

1. Preheat oven to 375u0b0F.
2. Spray a mini muffin pan with oil. Set aside.
3. In a medium bowl, combine crab meat, cream cheese, chives, Worcestershire sauce, garlic powder, soy sauce, sugar, and onion powder.
4. Press a wonton wrapper into each mini muffin tin. Place 1 1/2 teaspoons filling in the center of each wonton wrapper. Lightly spray the tops of the wontons with oil.
5. Bake 8 to 10 minutes, until the edges are light brown. Remove from oven and let sit for 2 minutes before serving.

cream cheese, chives, worcestershire sauce, garlic, soy sauce, sugar, onion powder, wonton wrappers

Taken from food52.com/recipes/25142-crab-rangoon-flowers (may not work)