Reviewed: Nov. 27, 2008

I make these appetizers without the curry powder and water chestnuts. I substitute the wontons for pre-baked phyllo cups (found in the frozen section). I fill the phyllo cups with the mixture and bake on a baking sheet. I usually need to double or triple the recipe because it is the most popular appetizer at my parties.

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ukicaryn

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Reviewed: Jan. 13, 2008

I think this would have turned out A LOT better if I haven't spilt the salt in the mixture. However, my family did eat all of the wontons. I may give this recipe another try when I get the craving!

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lemonleaf

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Reviewed: Aug. 27, 2007

Will definitely use this recipe again. I didn't have water chestnuts or curry powder so I added extra green onions and I used cajun seasoning. They were really good. I doubled the amount of cajun seasoning and lemon juice that the recipe called for based on bland reviews. It still could have used more. The mayo was a little overpowering. Very festive and easy though so it was worth five stars.

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KRISTENDAVIS

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

I followed the recipe to a tee, but found that something just didn't taste right-- I added about a 1/2 teaspoon of sugar (I find that canned crab lacks the sweetness that fresh seafood usually has) and that made a huge difference.

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SBUDSKY

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 17, 2006

It was good, but we had a hard time stuffing the wontons so we ended up dipping it in the left over filling. Good still but not my favorite.

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: Jul. 17, 2006

These were very good. I used canned chicken instead of crab and added a little extra curry. I didn't trim the wonton skins. I just pinched the tops of them. The water chestnuts add a great crunch to these wontons.

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Lori

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Reviewed: Jun. 10, 2006

These were good and very easy to prepare, but I feel like something is missing. They are a little plain for my taste. Maybe more curry and/or lemon juice? Any suggestions are welcome.

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doublek

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Reviewed: May 3, 2006

These are really good. I left the water chestnuts off several because my daughter doesn't like them but I think the crunch in contrast to the soft filling is a must. I mixed ingredients the day before and quickly assembled after guests arrived. This worked extremely well and will make often.

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JUNEAD

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Reviewed: Mar. 13, 2006

A bit time consuming to trim the wonton skins but was worth it. Very tasty, fun, and loved the curry! Definitely a keeper.

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CAROWIN

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Reviewed: Mar. 6, 2006

I tried this recipe for baking the wontons in lieu of deep frying them, and they turned out wonderful! I will no longer deep fry wontons since baking them makes them so good and non-greasy.

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laceykathy

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Reviewed: Nov. 20, 2005

This recipe was a great success at our Thanksgiving dinner party yesterday. Everyone enjoyed them so much that I had to forward this recipe to 9 guests. This recipe is a keeper. Thanks!

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