Reviewed: Aug. 9, 2004

WAY TOO MUCH CRAB. You have to REALLY like crab to enjoy this dish. But with some modifications it does resenble the crab rangoon you will find in a restaurant. My verdict is that is is time consuming and messy work and I would rather go to a restaurant and be served crab rangoon.

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JULIECT

Cooking Level: Expert

Living In: Groton, Connecticut, USA

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Reviewed: May 19, 2004

This recipe was pretty good, but I read other reviews and sort of changed it. I used more cream cheese and less crab meat. They were quick and easy to make and my son and I loved them. Thank you.

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MELANIE2711

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 6, 2004

This is just what I was searching for. This recipe was easy to make and it came out exactly like the ones we got and loved at our local Chinese restaurant.

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VIN1

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Reviewed: Apr. 19, 2004

These were pretty good. I think next time I might add a little green onion - I didnt serve with any duck sauce or anything but will serve that with it next time. Im sure I will make these again - thanks!!

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COLEY2

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Reviewed: Mar. 3, 2004

This is so easy to make an we used imitation crab meat instead of canned , it taste just as good . couldn't tell the difference. Better then the chinese resturants we go too.

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VICKEY11

Cooking Level: Expert

Home Town: Grand Ledge, Michigan, USA

Living In: Boyne City, Michigan, USA

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Reviewed: Feb. 16, 2004

To keep the cost down, I used imitation crab and they turned out great. I did like other suggested and added a little soy sauce and green onions.

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JEANNEMARIER

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

Living In: Reston, Virginia, USA

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Reviewed: Jan. 19, 2004

Good basic recipe. Followed suggestions to double cream cheese and ended up doubling crab also.

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TVLAND

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2004

I was a little disappointed with this recipe. I used half the crab that the recipe called for and they still had too much of a funky crab taste. My husband wouldn't go near them and I ended up throwing half of them away. I thought they were ok, but nothing near as good as the crab rangoon in Chinese restaurants.

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CookieDough

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Reviewed: Jan. 8, 2004

This was Ok. I will add more garlic next time and also add some green onions.

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NANCYWEDID

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Reviewed: Dec. 30, 2003

not bad, but even better with a few small changes.I use 1-8oz.package cream cheese and mix it with 1-container sour cream.I then moisten the edges with 1 beaten egg to seal,and brush a little bit of egg over the outside of the sealed wonton.Then when I go to deep fry them I do so in peanut oil.It really gives them a much better taste.Sometimes I make them with only cream cheese and sour cream,being that some people don't really care for crab meat,and people really seem to like them.

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MAIMS

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Reviewed: Dec. 29, 2003

This is a very good crab rangoon I followed the advice of another review and added more cream cheese (another block) and green onion (fom my own garden!) I also omitted the water chestnuts. I will never gorge myself at the Chinese buffet again, when I can make these at home! YUM

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rondadee

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Reviewed: Dec. 5, 2003

excellent!

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INQUE

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Reviewed: Jun. 17, 2003

These were delicious! Even my hubby loved them! Will deffinately make them again and again.....Thanks

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TJNDYLANSMOMMY

Cooking Level: Expert

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Reviewed: Jun. 14, 2003

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.

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Kelly Lunsford

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

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Reviewed: Jun. 12, 2003

This was very good. However, I ending up baking them in oil instead of frying them to try and cut down on some fat and calories. I've had better, but I would probably make this again.

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MISSWISS

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Reviewed: Feb. 11, 2003

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.

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LAURENNJ

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Flemington, New Jersey, USA

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Reviewed: Jan. 1, 2003

This recipe was quick and easy but was a little too crabby tasting for my husband & my liking. i think i would use 1/2 the amount of crab called for. other than that it was great!

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STEPHANIE C.

Cooking Level: Intermediate

Home Town: Clinton, Maine, USA

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Reviewed: Dec. 3, 2002

Very easy and very good, too. I made this for a family party and everyone enjoyed it.

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SAMMISTY

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Reviewed: Sep. 25, 2002

Very crabby! I would probably only use half the amount of crab and/or increase the cream cheese. My husband liked to eat the filling by itself - saves the "fried" calories. Overall good, but don't think "resturante style"

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