Reviewed: May 2, 2013

Good, however time-consuming, and not as sweet as I'd prefer. I may make them again but will have to find some sort of sweetener to add to the mix.

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Reviewer:

ohwerd87

Cooking Level: Beginning

Home Town: Rock Hill, South Carolina, USA

Reviewed: Apr. 7, 2013

These were a huge it with my extended family!

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Reviewer:

Jaydene

Reviewed: Feb. 17, 2013

OMG these are wonderfull I only changed one thing becahuse we dont like water chestnuts I exchanged in chopped green onion. I shoukd have read the servings prior to making them though it makes about 50 to 60.

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Reviewer:

YOURDESTONIE

Cooking Level: Intermediate

Living In: Swannanoa, North Carolina, USA

Reviewed: Jan. 24, 2013

Liked quite a bit. I had egg roll wrappers around so I cut in quarters and folded into squares into triagles after putting filling in. Per my recipe for egg rolls, used a flour and water paste to seal the edges and it worked like a charm. I did tweek filling a bit. Added one sliced green onion, few dashes of worcestershire sauce and only 1 can of "fancy" crab. Yum!

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 18, 2013

Made this last night.... I added green onions and some sweet chilli sauce for dipping. I left out the water chesnuts and paprika.... I will be using this recipe many, many more times! They tasted just like what you get at a chinese restraunt. Very yummy!

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Reviewer:

sarahjean

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Clearlake, California, USA

Reviewed: Jan. 3, 2013

Pretty tasty but a little too much crabmeat. Might put a little less next time.

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Reviewer:

kitchentinkermoe

Reviewed: Jan. 2, 2013

Disappointed. I expected something better because it had the ingredients I was looking for. Won't make again and will just stick with crab dips instead.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Jan. 2, 2013

Wow, so good! I only used one 6oz. can of crab meat for these because I didn't want them too 'crabby', left out the water chestnuts and added a tsp. of soy sauce. One of my sons (the one I was afraid, would think them too crabby) said they were better than the restaurant ones he's had. When I sealed my wrappers I used about 2Tb spoons of cornstarch dissolved in a little water instead of just plain water to seal the wrapper edges. It does help make a little better seal and the filling pretty much stayed in all but a couple of them.

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Reviewer:

figgy

Cooking Level: Intermediate

Reviewed: Oct. 14, 2012

I followed the advice of some of the other reviewers and omitted the water chestnuts, and doubled the cream cheese and added green onion and what I got was an awesome crab rangoon that was still plenty crabalicious! I did a slightly more than 2x the recipe(2.5 I guess) and I came out with enough to feed 25 people a couple, so if you are wanting enough for a large family, go easy on this one. It makes a TON!

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Reviewer:

Sajijoma

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Jul. 21, 2012

I LOVED these!!! :) I followed the recipe for the crab mixture, but I followed the recommendation of another reviewer to use onion and chive cream cheese, which I think really added to the mixture. It tasted just like what you find at restaurants. For the wonton wrapping, I watched a You Tube video of how to wrap wontons, and I really got the hang of it. The trick is to not stuff the wonton wrapper too thick...only use 1tsp per wonton wrapper, then seal it well, and you will not have problems with the insides spewing out. These were so tasty and a big hit!

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