In medium bowl, combine all ingredients except won ton skins and spraycoating; mix until well blended.
(To prevent won ton skins from dryingout, prepare one or two rangoon at a time.)
Place 1 tsp filling in center of each won ton skin. Moistenedges with water; fold in half to form triangle, pressing edges toseal.
Pull bottom corners down and overlap slightly; moisten onecorner and press to seal.
Lightly spray baking sheet with vegetablecoating. Arrange rangoon on sheet and lightly spray to coat.
Bake in425 degree oven for 12-15 minutes or until golden brown. Serve hotwith sweet-sour sauce or mustard sauce.
Makes 48 appetizers.(The person who gave me this recipe used to fry the crab rangoonrather than bake it in the oven.)