Big sisters are the crab grass in the lawn of life.

Baked Crab Rangoons

1 can (6 oz.) white crabmeat, drained, flaked
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup  Light Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.

MIX crabmeat, Neufchatel, green onions, and mayo.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Dipping Sauce: To make the sweet and sour sauce, combine 1 cup red wine vinegar, 3/4 cups sugar and 3 tablespoons soy sauce in a sauce pan. Heat to a rolling boil, and boil for 5 minutes, or until mixture thickens and coats a spoon.

Serve warm or at room temperature with crab rangoon.