Creamy Crab Wontons

8 oz package cream cheese, softened
1/4 c. dry bread crumbs
1/2 t. garlic powder
2 Cup chopped imitation crab (I try to use real!)
30 refrigerated wonton wrappers (1/2 lb.)

Lemon Dipping Sauce
Juice of 1 lemon, strained
5 T. firmly packed light brown sugar
1 slice un peeled ginger root
1 c. water
1+1/2 T. cornstarch
Sesame Oil

Wontons
Preheat oven to 350. In a medium sized bowl, combine the cream cheese, bread crumbs and garlic powder; mix well with an electric beater. Add the crab meat, stirring until thoroughly mixed. Place 1 teaspoon of the crab mixture in the center of each wonton. Brush the edges lightly with water, then fold in half (one point to an opposite point, like a turnover) over the crab mixture, and press to seal. Place on a cookie sheet that has been coated with non-stick spray. Bake for 20 to 25 minutes, until crisp and golden brown, turning once halfway through the baking.

Dipping Sauce
Combine lemon juice, sugar, ginger root and water in a small saucepan. Remove 1/3 of the combined mixture and add cornstarch, stirring until dissolved. Heat the lemon mixture over medium heat to boiling, stirring occasionally. Stir up the cornstarch mixture and pour in, stir until sauce is thickened. Remove from heat, remove ginger slice and check sweetness.

Add more sugar if desired and add a few drops of sesame oil and stir in.