Recipe by lavaun
"Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces."
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oil for deep frying
1 (8 ounce) package
cream cheese, softened
2 (6 ounce) cans
crabmeat, drained and flaked
water chestnuts, drained and chopped
1 (14 ounce) package
This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Make sure to seal them really tightly or they might ooze a little...
I have been making crab rangoon for over 20 years with a recipe similar to this. It is ALWAYS requested. My husband usually is my helper, and we make enough(double) to serve several times over the holidays. I freeze on trays after oil frying (only until light golden), and then transfer to freezer bags. Reheat when needed in oven on cookie sheets until golden.
I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some tweeking, it turned out really good! I added some finely chopped green onions and used only half of ONE can crab meat for a stronger cream-cheese taste. Some people also commented that the filling was too mushy and fell apart in the oil. You can avoid this by squeezing out all the water in the crabmeat before adding to the cream cheese mixture (also results in less crabby taste). And when you moisten the wonton wrapper edges with water, you get a tight seal. None of mine fell apart in the oil... I tried various different folds and liked the triangular fold the best. This is pretty darn close to restaurant-quality!
I used this recipe as a base for my crab rangoons. I thought there was a little too much crab and not enough cream cheese. I also added some green onions to off set the two. It turned out really well with those minor alterations. The added cream cheese (2 1/2 pkgs) made the inner mix a little creamier and not so crumbly. This was an excellent overall recipe..... it just needed a little tweeking for my taste. I hope this was helpful.
These are delicious. I rate them better than the restaurants, though in the restaurant version, the wrappers are a little thicker. I omitted the parika and water chestnuts. I also use the imitation crabmeat and like that better than canned. I add a tablespoon of soy sauce to the mix as well. I made these as an appetizer on Christmas Eve and they were gone in seconds! I have made them at least 3 times since and my family always requests them.
This is definitely an awesome recipe -- with a little tweaking. I followed the previous suggestion for ignoring the water chestnuts and adding the green onion. To cut down on a >few< of the calories, I used Neufchatel instead of cream cheese (basically cream cheese but with a third of the fat). I also used spring roll wrappers instead of wontons - mostly because they were easier to roll up than to pinch all those wontons. I used imitation crab, and onlt used about 6 to 8 ounces. I recommend chopping up the green onions, garlic, and whatever else you add finely. Makes it a creamier texture.
This one is THE BEST I've tried! Wow! The only change I made to it was no water chestnuts (hubby doesn't like them) and added about 1 Tbsp of chopped green onion. I also added only one can of crab meat instead of 2 and it was PERFECT! I asked my hubby what he thought and I quote "They're good, no they're awesome!" Thanks for sharing, this one will definitely be used in this house for a while!
Love this recipe, but for the inexperienced in this item...make them ahead of time and you may need to wet your wrapper if using dry wrappers. Have a bunch folded before you start frying...or have a helper. Great great great recipe - tasted just like the chinese restaurant's!
* Percent Daily Values are based on a 2,000 calorie diet.
Crab Rangoon III
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 106
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