Crab Wontons AKA Crab Rangoon

cooking spray
2 tsp olive oil
2 medium garlic cloves, minced
2 medium scallions, minced
2 T snow peas, chopped
6 oz canned crab meat, drained
4 oz light cream cheese
2 t low-sodium soy sauce
24 items wonton wrapper(s), half of a 12 oz package

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and saute until just tender, about 2 minutes. Remove from heat and stir in crab meat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.

Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal.

Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 pieces of crab rangoon per serving.

Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if you want.