Reviewed: Aug. 16, 2008

THERE WERE TOO MANY SAUCES IN THE FILLING. THEY WERE NOT NECESSARY AT ALL! I AM GOING TO TRY THESE AGAIN, BUT ONLY ADD THE: CREAM CHEESE, GARLIC, & GREEN ONION (I'D KEEP THE CRAB, BUT I DON'T EAT SEAFOOD.) BY DOING THIS I HOPE TO RETAIN THE INTEGRITY OF THE CREAM CHEESE FLAVOR. ALL OF THE EXTRA SAUCES ARE JUST TOO OVERPOWERING. MY HUSBAND THOUGHT THE WON TONS TASTED LIKE THEY WERE STUFFED WITH FRENCH ONION DIP. HOPEFULLY WITH THE REVISIONS THEY WILL BE GREAT NEXT TIME AROUND.

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janalynn505

	Cooking Level: Beginning Home Town: Minneapolis, Minnesota, USA Living In: Albuquerque, New Mexico, USA
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Reviewed: Mar. 31, 2008

Great snack. Husband ate several while he was letting the charcoal heat up. I baked mine in the oven with an egg coating. Tasted great. Thanks!

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cookforboys

	Cooking Level: Intermediate
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Reviewed: Mar. 18, 2008

Of all the crab rangoons recipes I tried so far, this was the best of all 4. I was always looking for the missing ingredient in my previous batches and I think it could be the sesame seed oil. Not sure but I will make this again. My husband likes it too. I only used two tbsp of worcestershire based on other reviews and that worked fine.

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MIAELAINE


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Reviewed: Feb. 19, 2008

I did not care for this recipe. We made the recipe as is and could taste only the Worcestershire. Had to smother them in sweet chili sauce to eat them.

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MtnWeaver


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Reviewed: Jan. 24, 2008

these were great, everyone loved it. it was super easy to make as well. i didn't use as much crab meat and it makes the filling creamier and more like how they serve it at restaurants

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LIZLING


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Reviewed: Jan. 6, 2008

There was too much soy, sesame, onion, and worcestershire sauce. It was TOO over-powering for us. Will not make this recipe again! Had trouble finishing the batch that we made.

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kimora


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Reviewed: Nov. 26, 2007

I have been making these for over 2 years, this recipe and others. Ive found that cream cheese ( my opinon) goes with just about any fish. Ive tried so far crab,clam,smoked salmon, tuna ( not from a can ), tonight I made it much blander for my husband because he has a ucler and it was still good. little paprika, green onion, little garlic salt and some clams. I added more for mine but they were both good!

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Jenn

	Cooking Level: Expert Living In: Redding, California, USA
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Reviewed: Oct. 8, 2007

I gave this review four stars because I tried the recipe version and then tried my own version, and here is what I found: In my opinion, the Worcestershire sauce and the soy sauce are a little overpowering in the original, and they do seem to make the consistency too runny. However, if you halve the soy and the Worcestershire, the end result is absolutely delicious. I changed nothing else in the recipe. This one deserves a great rating!

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Desiree

	Cooking Level: Intermediate Living In: St. Cloud, Minnesota, USA
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Reviewed: Aug. 6, 2007

I didn't care too much for these, they didn't taste like the ones from the restaurant we love... I don't know if it was the Worcestershire or the soy sauce or what but we probably won't make them again.

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MARIGOLD1199

	Cooking Level: Intermediate Living In: Morrison, Colorado, USA
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Reviewed: Aug. 4, 2007

I made appz and dinner for over 30 people for Chinese New Year. I have had these growing up in MN however my future in-laws and family, who are from Vietnam, had never heard of such a thing. WOW were they impressed! Thank you so much for this recipe! I followed it to the T and would not change a thing! Ok... I'm off to make some more.

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RRRUCKER21

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Brooklyn, New York, USA
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Reviewed: Jul. 20, 2007

Loved it! but next time I'll serve the soy sauce on the side for dipping.

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aspenhall

	Cooking Level: Expert
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Reviewed: Jul. 1, 2007

I made for company and there were no leftovers! Very good!

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enight


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Reviewed: Mar. 1, 2007

Based on everyone else's suggestions, I doubled the cream cheese (four bricks total) and these were awesome. It made a ton of wontons (more than one package of wrappers). I deep-fried half and them steamed the rest in my steamer for 12 minutes -- they came out wonderful (and no fat from the oil). Some people preferred the fried, others preferred the steamed -- every single one was eaten. Yum!

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JKALEA


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Reviewed: Feb. 23, 2007

Yum! Didn't have crab meat but I'm sure it would be great with it! Skipped the worchestershire like other reviewers, also added about 1.5 t fresh minced ginger. Served w/sweet & sour sauce - was terrific! Will make again.

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Christine A

	Cooking Level: Intermediate Home Town: Grand Rapids, Michigan, USA Living In: Rockford, Michigan, USA
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Reviewed: Feb. 7, 2007

We didn't care for these much, think it was the Worcestershire, might try again without it.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jan. 18, 2007

These were very tasty, but some of them burst when I fried them. I had some leftover filling which made a very good dip on crackers.

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Brian J.

	Cooking Level: Intermediate Home Town: Reno, Nevada, USA Living In: Washington, D.C., USA
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Reviewed: Jan. 7, 2007

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