In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two Rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle,
Instructions Taken from a restaurant recipe printed in Gourmet some years ago. Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at
Tina gives the cookie recipe 5 stars, and writes: "While this cookie is more labor intensive than most standard cookie recipes, it really is one of the best cookies I have ever tasted. I am a former pastry chef and used to make this recipe multiplied by 20! People went crazy over it. Highly
Nothing beats the flavor of traditional Crab Rangoon . But, if you're not comfortable with deep-frying, here is an easy to make alternative in which the wonton wrappers and cream cheese are baked, and then the cream cheese is served as a dip with the crunchy wonton chips.