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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sourfleed

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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...

Was this review helpful? [ YES ]
136 users found this review helpful

Reviewer:

Sweetpea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rockangellmt

Cooking Level: Expert

Home Town: Lombard, Illinois, USA

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2006

I used 2 cans of crabmeat, but thought it tasted a little, dry? Seems like I could have added worchestire sauce to add more flavor to it, seemed too bland. Thanks though!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2006

Love this recipe, but for the inexperienced in this item...make them ahead of time and you may need to wet your wrapper if using dry wrappers. Have a bunch folded before you start frying...or have a helper. Great great great recipe - tasted just like the chinese restaurant's!

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

A Bowers

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Roseville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2006

STOP SEARCHING AND START MAKING THESE! WHAT A WONDERFUL TREAT! WE OMITTED THE WATER CHESTNUTS AS WELL AND IT WAS DELICIOUS! THEY WERE MUCH BETTER THAN CHINESE RESTAURANTS. I AM A BIG FAN OF CRAB RANGOON IN GENERAL, AND AM VERY HAPPY WITH THE TURNOUT. HOPE YOU ENJOY THESE!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chris and Jenna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2006

I thought that this was wonderful! This has always been a favorite of mine & now I have a great recipe to go along with it. I didn't make any changes to the recipe at all the first time I made it. I might add some finely chopped green onion next time!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennifer_95

Cooking Level: Intermediate

Living In: Williamsburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2006

I made this recipe when we werre station in New Delhi India, it is a great recipe. My husband said it tasted just like the ones we got back in the states. I will use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

teddybear

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2006

Couln't keep the crab in the wrappers, so can't really say i these were good or not....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rlkohls

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2006

We loved these, used canned crab and mixed a little honey in with them. We didn't have a problem with them burning, used our deep fat fryer. Turned out delish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2006

I loved this recipe, it tasted as delicious as I expected! I didnt put the water cheastnuts in, I saved them for a different meal, and I used 1 & 1/2 pkg of cream cheese. I used imitation frozen crab meat rather than the canned. It was so flavorful that my 1 1/2 year old daughter couldnt get ENOUGH! Thank you!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Daiziemae

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

We used the cream cheese, 1/4 of a 1.5lb. pkg. of imitation crab and the garlic powder. We were really happy with the taste! However, we're going to lower the temp of the oil next time, as these seemed to burn too quickly. We fried enough for this meal, and we will freeze the rest and fry them when we're ready, as this recipe makes a ton! Oh! And we couldn't find Wonton wrappers in our grocery store, so we used Egg roll wrappers, cut them in fours and they worked great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Knittwit

Home Town: Medford, Wisconsin, USA

Living In: Rhinelander, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2006

Yummy, not sweet like the restaraunt kind but still delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sari

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2006

I really liked these. I did add some green onions for color and used the imitation crab meat instead of the canned. I also added just a splash of soy sauce. They turned out really well. I only made these changes after trying the recipe as written first (except for the imitation crab meat). I didn't think it had enough flavor or color for our liking. Thanks for the post.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2006

Very good. Used a little onion in place of the water chestnuts. Don't put to much filling b/c they'll explode in your fryer. I froze 1/2 of these in a single layer(so they don't stick together) so I wouldn't have to cook all of these at once. They tasted just as great frozen,even when a couple of them stuck together.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2006

Best homemade crab rangoons I've made yet! I did some substitutions - 1/2 can of immitation crab meat with 1 8oz. pkg. of cream cheese and omitted the water chestnuts for scallions. Came out great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LT0012

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2006

I love this recipe! it had a very good texture, but this does make a lot, so next time i will decrease the amt of ingredients. i added minced onions instead of paprika and fried in peanut oil...very tasty. i also used Linda's sweet and sour sauce from this site as a dipping sauce and it was a big hit with the family. will try again :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MS 2 REE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Marietta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2006

I made this tonight with some of the same tweaks that other people used. I substituted onion powder for the paprika and used only one can of crab and left out the water chestnuts because we don't like them. They were delicious. I used a small cookie dough scoop to fill them, and water to seal the edges and didn't have a problem with them breaking or leaking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MADDEESMOM

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2006

this turned out pretty accurate! I took other's advice and used green onions instead of the called for water chestnuts. also used imitation crab and not much of it but this recipe is so simple it would be really hard to screw up... yet to buy already made ones at the grocery store is just way too pricey! much better to make them at home. thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rora Starita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Park Forest, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2006

Great recipe. I used real crab meat and left out the water chesnuts. If you use all the ingredients it calls for you can make like a million of these things, which is great for a party, but I was cooking for two people so had to throw a ton away. Next time I will do a tenth of what the recipe calls for. Also, I used one and a half things of cream cheese. There is just too much crab meat. So you might want to cut down on that as well when you make this recipe. Also, you can use this as a dip if you don't want to use wanton wrappers. Just heat it in a small pan over medium heat and add it to a cracker. Great with sweet and sour sauce for a topping or olives.

Was this review helpful? [ YES ]
3 users found this review helpful