Crab Puffs1 (8 oz.) pkg. cream cheese, softened
Dash Worcestershire sauce
2 tbsp. soft bread crumbs
1 (6 oz.) can crab meat, drained and flaked
2 1/2 dozen Wonton wrappers
Combine cream cheese and Worcestershire sauce in bowl; mix well. Stir in breadcrumbs and crabmeat. Place 1 heaping teaspoon of crabmeat in center of each Wonton. Moisten edges and fold in half diagonally. Press edges firmly. Place crab puffs in hot oil heated to 375 degrees. Cook until golden brown; drain well. Serve with sweet-n-sour.