Crab Wontons AKA Crab Rangoon

I think I am going to make this with fat free cream cheese and no oil - I think I can and make it work. So that's the goal for the weekend but here is the original recipe.

cooking spray
2 tsp olive oil
2 medium garlic cloves, minced
2 medium scallions, minced
2 Tbsp snow peas, chopped
6 oz canned crabmeat, drained
4 oz light cream cheese
2 tsp 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 sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, 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.