Reviewed: Apr. 8, 2007

If I could give 3.5 stars, I would. These took me a long time to put together and for the amount of work, I wasn't impressed. I'll just keep buying them from our favorite chinese take out.

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TiredMomtoSIX

Cooking Level: Expert

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Reviewed: Mar. 22, 2007

This is a wonderful yet simple crowd pleaser. Several members of my family are not big seafood fans, so I simply omitted one can of the crabmeat to tone it down a bit and it worked great!

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Uncle B

Cooking Level: Expert

Living In: Larks Lake, Michigan, USA

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Reviewed: Mar. 9, 2007

Pretty good, very similar to our local China King. For some reason I can't find wonton wrappers in our supermarket, so we used phyllo. Next time I will try harder to find the wontons.

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woowoo808

Cooking Level: Beginning

Living In: Detroit, Michigan, USA

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Reviewed: Mar. 8, 2007

These were awesome, took a little time to put together, but we were expecting that! Only change i will make is next time we will probably use the imitation crab, because we dont' care too much for the canned. All in all an excellent recipe!

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racensissysmom

Cooking Level: Intermediate

Living In: Cherokee, Iowa, USA

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Reviewed: Mar. 4, 2007

These are great! Got many compliments saying they were the best crab wontons they'd ever had! Just a couple small changes...I used 2 cans of crab meat (1 fancy and 1 white), 2 packages of cream cheese, 1 clove of FRESH chopped garlic, way better than powder! and 2 cloves of shallot. I feel that sometimes it is hard to get green onions to chop very finely. Also...OLD BAY SEASONING-- goes good with any kind of seafood dish! As the other users suggested, use a little water on the wantons to get a good seal! Will make again and again!!

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e_squared

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2007

These were great! I tried these just as the recipe states and they had WAY too much crab for my taste. I tried them again with just a little crab and more cream cheese and they were much better.

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mirandapanda

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 3, 2007

This was the first time I made crab rangoon which is one our family's favorite items at the chinese restaurant. My husband and girls (5 and 3 years old) loved them. We also had fun making them!

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Angeline

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Swayzee, Indiana, USA

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Reviewed: Mar. 1, 2007

The texture was a bit dry. I guess I'm just used to restaurant crab rangoon that barely has any crab. Seems theirs is mostly cream cheese. Makes a great dip too!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Feb. 28, 2007

I have been making these for quite some time - they are time consuming to assemble but well worth it. I always make a double batch and freeze the leftovers for when I don't feel like putting the time into making them. If you freeze them in a single layer before puting them in a freezer bag, they don't stick together. Also, I always use immitation crab meat(better flavor than canned) and add some dried chives and a dash of ginger to my mixture. This is always a crowd favorite and part of almost every Friday night meatless dinner during Lent.

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JOYBOWES

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 25, 2007

I used imitation crab meat, 2 packs of cream cheese, 1 green onion, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/4 tsp paprika. All of this filled 1 pack of wonton skins. There was not enough crabby flavor and I more than doubled my imitation crab. Next time I will try 'real' crab. They were all eaten though, and I had a lot of people over!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 19, 2007

This recipe was pretty good. I baked it instead of frying it like another reviewer suggested. I used only 6 oz. of crab and used 12 oz. of cream cheese and still thought it was too crabby. Next time I will use even less crab.

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Alyssa

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Reviewed: Feb. 10, 2007

Absolutely loved this recipe. I substituted the water chestnuts for finely chopped carrots and cabbage, just to keep that crunch. Easy to cook up for unexpected guest.

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msyana

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Reviewed: Feb. 7, 2007

A great recipe, with the suggestions provided by others on the site. I used only 1 can of crab meat and substituted green onions for the water chestnuts. The changes provided just the right constency.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 28, 2007

Super easy , yummy recipe! Note: These don't come out tasting exactly like they do at the Chinese restaurant....that being said, we ate the enitre batch in 10 minutes, so dont let that deter you!

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natsmom

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2007

These are really tasty!! I added old bay seasoning, soy sauce, onion powder, and garlic powder. I used egg roll wrappers and cut them into triangles.

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salt and vinegar

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Reviewed: Jan. 15, 2007

Good Recipe. Quick and Easy. I do not add the water chestnuts.

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Jill Denkins

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Reviewed: Jan. 13, 2007

Good recipe. I added a dash of Worchester (sp?) sauce for flavor and only added 1 can of crabmeat. It was still a little too crabby for me because I was expecting the flavor of crab rangoons from the restaurants. My fiance thought it had just the right amount of crab. It was great served with the Plum Sauce recipe I also found on allrecipes.

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KCcookin'

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 13, 2006

The oil was WAY too hot at 350F. My wontons cooked in 30 seconds. If I make this again, I will only heat the oil to 300F. The mixture was good though - just didn't taste very good in burnt wonton wraps.

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sourfleed

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Reviewed: Dec. 1, 2006

This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Make sure to seal them really tightly or they might ooze a little...

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Sweetpea

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Reviewed: Nov. 28, 2006

i added some Mayo to the recipe and some shrimp + extra creamcheese they turned out great I just had issues with them opening while I was frying them any tips on how to fold so they don't open? Thank you!!

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rockangellmt

Cooking Level: Expert

Home Town: Lombard, Illinois, USA

Living In: Tampa, Florida, USA

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Crab Rangoon III

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