Reviewed: Nov. 13, 2009

Again, so much easier than I could have expected. Thanks for making it so easy!

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Laura

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Reviewed: Nov. 2, 2009

Awesome.. What I did to avoid smooshy cream cheese is pop them in the freezer for about 15-30 minutes before frying. You don't want the wonton wrappers to get frozen solid, so too much longer would probably be bad, but this quick freeze gives the cream cheese time to begin to freeze, so it doesn't go as liquid in the fryer. Great recipe!

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blue

Cooking Level: Beginning

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Reviewed: Nov. 2, 2009

We baked instead of fried. Also, couldn't find wonton wrappers so settled for philo dough. Next time I may go to a oriental store to see if they have wonton wrappers. My boyfriend thinks fake crab would be better than real. We forgot to put the spices in! They were kind of pale, spices would add more. These were neat, the baking option was a real plus.

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CheeryWazel

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Reviewed: Oct. 19, 2009

These were great...I did omit the water chestnuts and doubled the filling! We will NEVER buy these again...the kids enjoyed making them. The filling is good on crackers, too!

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kmlang

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 12, 2009

A long time ago I used to buy a certain brand of crab rangoons, which sadly I can not find anymore. This recipe was a great starting point! All I could find at the store was a 16 oz can of crab so I added 1 more package of cream cheese, doubled the garlic and paprika, used 1/3c water chestnuts and sliced green onions. With those small changes, anyone who may possibly remember the Schwan Sales crab rangoons, they were an exact replica! Hubby had me save the excess to use as a spread for crackers, he loved it that way.

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Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

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Reviewed: Oct. 10, 2009

This was pretty good! My only changes were omitting the water chestnuts(cause we don't like them) & baking them instead of frying(followed some other reviewers suggestions). Close to the restaurants!

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Erin B.

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

SO GOOD! The poor china place across the hwy from me just lost business b/c you have tought me how to make my fav. treat from them. THANKS

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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Reviewed: Sep. 29, 2009

Making it for the first time is a little time-consuming and a bit confusing, but after that it was easier and so worth the time.

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BrittanYGoldmaN

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Sep. 21, 2009

This is delicious! I made slight changes suggested... one can of crab instead of two and added chives. Great recipe that my family loved! Thanks!

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gurleygirl4

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Olathe, Kansas, USA

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Reviewed: Sep. 15, 2009

I rarely ever cook and I made this! My family loved it! I made it exactly as it said to make it and it tasted just like a Chinese restaurant crab rangoon. I was very impressed by this recipe. I will be making this again!

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Heather Ashley

Living In: Holland, Michigan, USA

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Reviewed: Aug. 12, 2009

Our family is in love as our number one recipe!! Absolutely love the base of this recipe but I made a few changes off of reading others' reviews...used a bunch of minced up green onions instead of water chestnuts. Also, added 2 pkgs cream cheese and used imitation crab package---about 9 oz of the package so we still had lots of cream cheese flavor. The water seals the wonton shell in perfectly w/ a triangle fold.

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Misty

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Reviewed: Aug. 11, 2009

This is a really good recipe! However! If you want them to taste more like what you get in the restaurant, you should drastically cut the amount of crab. I also added a bit of chives and a splash of Worcestshire Sauce

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HOPEBETHAN

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Reviewed: Jul. 26, 2009

Really good. Has potential for many variations. I baked them as suggested by one review. I also had a bit of mixture left over so I baked two wrappers and spread the mixture on top and I liked the crunch of the wrapper with the room temperature mix even better.

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NOVA93

Cooking Level: Expert

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Reviewed: Jul. 13, 2009

This is our favorite recipe. We make these often and the real crab tastes so much better than recipes using imitation (too sweet). We don't like water chestnuts so used 3 green onions chopped instead. Also, instead of the paprika I used cayenne pepper for a little kick.

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Nickalli

Cooking Level: Expert

Home Town: Grass Valley, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 11, 2009

The recipe was much easier than I thought. I did use less crab as a few others suggested. I also fried some and baked some to see which had a better texture and crispiness. My family definitely preferred the fried ones.

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SAINTSILKYMOPED

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Jun. 29, 2009

Good starter for recipe but it needed some work. First off, that is way too much crab for the amount of cream cheese. I would use a lot less or it will have too much of a fishy taste. Also, I added some sugar (to taste) because of all the rangoon I've ever had I like more of a sweet creamy taste and it tasted awesome. Plus if you wanna make it easier I would throw them in the deep fryer and go about 4 minutes or so.

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