In a medium bowl, stir together crab meat, cream cheese, green onion, garlic powder and Worcestershire until well blended.
Spray a mini muffin tin with nonstick spray and gently press one wonton wrapper into each cup. Evenly fill each wrapper with the crab mixture. Lightly spay tops of wontons with additional nonstick spray for better browning.
Bake for 12-14 minutes or until wontons are brown and crab mixture is bubbly.
Chef notes: “Try with lobster, shrimp or even marinated artichoke hearts instead of crab.”