Reviewed: Jan. 7, 2008

I assembled these the night before and stored them in the frig. on a parchment lined cookie sheet. The next day I cooked them and they were perfect. All that wonderful Crab Rangoon taste without the fuss. As I fried them I placed them on a cookie sheet in the oven at 200 to keep them warm until they were all done. Perfect! Thanks for a great recipe. (I did only used one can crab and omitted the water chestnuts.)

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Beth

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

DS loves these! The default recipe with 15 servings is definitely way too much for the three of us, so I use one can of crab meat and a half a package of cream cheese. I leave out the water chestnuts.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 1, 2008

These were excellent. I will never order from a Chinese restaurant again. I made the filling the night before and refrigerated until ready to use the next day. I omitted the water chestnuts and used packaged crab and added green onions. Huge hit.

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CFROIO2

Cooking Level: Expert

Home Town: Pembroke, Massachusetts, USA

Living In: Braintree, Massachusetts, USA

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Reviewed: Dec. 28, 2007

Excellent recipe...I used 1 can of crab meat well drained...my family enjoyed this reipe. quite tasty...

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deb

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Reviewed: Dec. 13, 2007

Good recipe. I didn't fry them - I lined a mini muffin pan with the wontons and added the crab/cream cheese and then twisted the wonton closed. I baked on 350ish for about 10 minutes. We loved them. Also used green onions instead of water chestnuts.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 8, 2007

Delicious. I added a half tsp of sugar to make it sweet like the restaurant's and decided to skip the water chestnuts. I really enjoyed them as did several of my friends!

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PufleP

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

This was O.K.. I didn't have any water chestnuts but it still came out good. The only problem I had when makin these was that the rangoon kept popping during frying. Maybe I closed them to tightly?

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 6, 2007

This was great- but I did make some changes as well. I used 2 packages cream cheese, 1 can of crab- and next time will proably use 1/2 or 3/4 of a can. 1 tsp soy sauce, omitted teh paprika and waterchesnuts and added green onion. and salted upon coming out of the oil. I will definately make these agan, and again- my family raved and raved!

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JLEE160

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Reviewed: Oct. 29, 2007

I leave out the water chestnuts because of my picky eaters. Then I have to be careful to get away quickly with all my fingers. The crowds devour them. A yummy addition to an Asian dinner or just as a tasty snack because we don't "DO" boring snacks in our house. Thank you.

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Pundragon

Cooking Level: Expert

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Reviewed: Oct. 9, 2007

If there were a 10 star rating..that is what I'd give. The only changes..since we do not like water chestnuts I added chopped green onion instead. Use the same amt. of green onion as you would water chestnuts. A little time consuming but well worth it!!

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Oct. 9, 2007

These were so good. I took them to a silent auction as an appetizer and they were the first thing to go (and I had even doubled the recipe). Very easy although a little time-consuming filling the wraps but soooo worth it.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Oct. 3, 2007

Didn't taste much like the ones from the Chinese restaurant. Overall not very good.

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REDSOX533

Cooking Level: Beginning

Living In: York, Pennsylvania, USA

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Reviewed: Sep. 12, 2007

Great recipe. Only change was adding chives per other's recommendations. Thanks so much!

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BC ByH2O

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 22, 2007

The only change I made is I used imitation crabmeat instead of the canned, and I sprayed them with butter spray and baked at 375* for 15 minutes. I served this with Sweet and Sour Sauce II from this site and people seemed to enjoy them. They are rather time consuming to make though; not sure if I'll make these again.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 21, 2007

This was absolutely delicious! I cut the recipe in half to try it out for my husband and me before serving at an upcoming party. I omitted the water chestnuts and added green onions. I don't have a deep fryer so I just fried on the stove top in about 3 c of oil, and they turned out great. Thanks!

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Jenifer

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2007

Substituted imitation crabmeat for canned, but otherwise followed the recipe as follows; served them for a party and they went quite fast! I however was not overly fond of the cream cheese in there, but everyone else seemed to like them, so they are a keeper recipe.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 10, 2007

I'll add to the list of people changing the recipe and then reviewing it. I used a little more than half a can of crab to 8 oz cream cheese, omitted water chestnuts, added chopped scallions, touch of minced garlic, worchestire, and tsp of soy. They take a little time to assemble but it's half the fun! So glad I decided to make these!

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Annie26

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 4, 2007

These were great. Baked instead of fried, turned out great with a honey dipping sacue I made. Thanks

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Donna

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 27, 2007

I used the wonton wrapper recipe on allrecipes to make these, and they turned out nicely. I omitted the water chestnuts and doubled the cream cheese. If you're having trouble with the cream cheese leaking out, you've got to make sure you seal the wrapper with a little water along every seam and pinch them tightly.

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Brenlo

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Reviewed: May 24, 2007

I changed a lot about this so I dont know if I should actually be reviewing this recipe but oh well here it goes. I used 1 8 ounce package artifical crab meat, 2 packages cream cheese, half of a small onion, 2 cloves garlic, 4 green onions for the filling and then used the wonton wrappers recipe found on this site and they were wonderful. I suggest using sesame oil for frying because they taste more authintic compared to vegtable oil.

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