Crab Rangoon with Dipping Sauce

• 8 oz (224 grm). softened cream cheese
• 6 oz (168 grm). crabmeat, flaked and drained
• 1/3 small onion, minced
• 1 clove minced garlic
• 2 tsp (10 ml). Worcestershire sauce
• 2 tsp (10 ml) tobasco sauce
• 2 tsp (10 ml) paprika
• 1/2 tsp (2 ml). lite soy sauce
• 1 pkg. wontons (48 per package)
• vegetable spray
• catsup
• horseradish
• vinegar

1. In medium size bowl combine all ingredients.
2. Fill wontons and seal edges.
3. Bake at 425 degrees (225 C.) 12-15 minutes.
4. Mix 3 parts catsup, 1 part horseradish, and touch of vinegar, combine all.

cream cheese, crabmeat, onion, garlic, worcestershire sauce, tobasco sauce, paprika, soy sauce, wontons, vegetable spray, catsup, horseradish, vinegar

Taken from online-cookbook.com/goto/cook/rpage/00119B (may not work)