Reviewed: Apr. 11, 2009

Great recipe, super easy to make and so tasty.

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punkrockgirly

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Reviewed: Apr. 3, 2009

These are great and they are requested everytime we have a get together. Will make again and again.

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HOLTRAMOR08

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

My boyfriend absolutely loved these! He had been asking me to make chinese food and crab rangoons for a couple weeks and I finally looked up a recipe. They weren't too time consuming once I got the hang of it and cooked in no time in a deep fryer. I didn't think they tasted like the ones from any restaurant but they were good. I swear my boyfriend ate 20 of them that night and has been telling everyone how great they were. He won't stop bugging me to make them again!

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RichelleB

Cooking Level: Intermediate

Home Town: Spencerville, Ohio, USA

Living In: Lima, Ohio, USA

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Reviewed: Mar. 3, 2009

My friends loved this one! I served at a "girls night" gathering at my home and these were a big hit. I did not use water chestnuts because I did not have any and I baked them in my mini cupcake pan (instead of frying)and they were just perfect! Even my 7 year old daughter ate them up.

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CARRPS

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Reviewed: Mar. 1, 2009

I'm glad I read the reviews before making this. I also used just one can of crab and definitely think two would have been too much. The soy sauce suggestion was good too. This was a lot of fun to make and everyone loved it!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Mar. 1, 2009

After making this a few times I did tweak some things. I only use 1 can of crab meat- 2 would be so overwhelming! Sometimes I use smoked paprika instead of regular paprika- it gives it a nice taste. Of course frying them tastes better but basting them with a little egg and baking them is still really good.

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ErinMichele

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Reviewed: Feb. 27, 2009

This recipe was really good. The only things I changed was leaving out the water chestnuts and I would recommend using the frozen packaged imitation crab (I used about 1/2 package) instead of the canned stuff. This will keep them from popping as much while cooking and tastes just as good.

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drapertcc

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Reviewed: Feb. 23, 2009

This was a fantastic recipe! I only used one can of crab since Im not that into seafood, but it was perfect for my taste!

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triciajo84

Cooking Level: Beginning

Living In: New Market, Indiana, USA

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Reviewed: Feb. 20, 2009

Simple/Easy...they taste best with 3/4 of the crabmeat called for,a few green onions chooped finely, some fresh chives and the cream cheese.Make mixture ahead of time, and allow to sit overnight( best) until you are ready to fry.All ingredients shoudld be cold while preparing.....best flavor if fried using older oil(ie: you fried some wings or french fries the night or two before)When wontons float to the surface, they are done.Do not over-cook.....they get very tough....

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Feb. 16, 2009

The filling was outstanding. I used half the crab meat and half the water chestnuts. I also threw in some powdered sugar since our fav place while we lived in SC served theres a little sweeter. MUCH better than anything we can find up here in New England.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 10, 2009

These had a lot more crab than the rangoons I've purchased in the past. Very good. Next time I'll use half of the crab because I had a lot of filling. Mine didn't fall apart. Thanks.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Feb. 1, 2009

yummy! time consuming but well worth it. they taste better than the restaurant.

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DRKELLEHER

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Reviewed: Jan. 12, 2009

Okey, I altered this recipe a bit, but it's a good base recipe. Here's what I did: 1/2 can crab meat, 1pkg on low fat cream cheese, eyeball onion, garlic, and paprika to taste, maybe tsp each. Cut up 2 scallions chopped, mixed it all up and put Tbsp into wonton and fry. Awsome sweet and sour sauce dip with it: Duck sauce mixed with about a Tbsp of white vinegar ( don't go crazy, it will be to overpowering) little water, and red pepper flakes mix together and place it into fridge for 1/2 hour. The best dipping sauce ever with these. My husband says their better than takeout, and that's hard, we live in Mass.. some of the best chinese food around.

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luv2eat5

Cooking Level: Intermediate

Home Town: Brockton, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Jan. 10, 2009

Very good recipe. The taste is real close to what you get in the restaurants. However, it was a little too much crab for our liking. I'm going to make them again using one 6oz. can of crab! Definitely worth a try!

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LadyFish71

Cooking Level: Intermediate

Home Town: Wareham, Massachusetts, USA

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Reviewed: Jan. 8, 2009

the trick to keeping these babies closed while frying is to make a paste of flour and water, brush all edges with mixture then close. Ive made my own version of these for years and they never pop open, Happy Eating!!

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simones

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Jan. 7, 2009

This is exactly what i was looking for!! I love crab rangoon, I only used 1/4 of canned shredded crab as was mentioned by a reviewer, I also removed all the water from the canned crab...other than that followed the recipe to a tee "Delishwish"!!Thank you for sharing. I am now going to try this in brie baker with the deep fried wontons to dip into...will let you know if I was successful. Will make this again and again and again...xoxoxox

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CQQKEEE

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

there was way too much crab in the mixture...I think one can of crabmeat would have been enough

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abbiegirl

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Reviewed: Jan. 3, 2009

These will save me about a million dollars in take-out! I read the other reviews and baked them rather than frying. I made a small batch, since it's just my roommate and me, and used 1/2 can of crab to 1/2 tub of cream cheese. I was liberal with the garlic and green onions as well. Loved these and will make them again! Do not overstuff (I got a bit overzealous), or they will definitely leak.

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Megan

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Reviewed: Dec. 30, 2008

I used one can of very well drained crab to one package of cream cheese with 1/3 cup mayo. Scallions are a must along with dashes of garlic powder, soy sauce, hot sauce, salt, pepper and worchestire. I like lots of flavor and this made the rangoon way better (followed recipe the first batch). Using a mixer makes filling creamy and pinch edges of wonton hard so they don't leak out. Sprinkle ground sea salt on wonton after frying. Yum!

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I love to eat!

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

I tried this and it didnt turn out good at all... I tried someone else's version and baked them and it was not good...you couldn't even taste the mix. I will try again but deep fry. I gave 3 stars cause the mixture I tasted was good. I did try to pan fry some and it didnt come out good at all, some mixture came out. I will try again!

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