Crab Rangoon Wonton Cups

12 Melissa’s wonton wrappers
8 ounces cream cheese, softened
1/4 cup sour cream
1 can lump crabmeat, drained
2 scallions, minced
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon soy sauce
Pinch of salt

Preheat oven to 350° F.

Spray 12-well muffin pan with cooking spray; set aside.

Place one wonton wrapper into each well, and bake for 10 minutes until the edges begin to turn brown. Remove from oven, and allow to cool slightly.

In a medium mixing bowl combine remaining ingredients, beating with a hand mixer until blended.

Divide filling among baked wonton shells; bake for an additional 8 to 12 minutes. Top with sliced scallions, if desired. Serve with sweet-and-sour sauce or hot mustard, optional.

Makes 12.