Reviewed: May 22, 2006

Very tasty. Real simple to make yet taste like it was a lot of work

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kire316

Cooking Level: Professional

Home Town: San Joaquin, California, USA

Living In: Los Banos, California, USA

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Reviewed: Apr. 19, 2006

These were wonderfull at Easter! Everyone loved them! Just don't cook them too high or the cream cheese mixture will bubble out!

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MAXX7384

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Reviewed: Mar. 13, 2006

LOVED IT!!! I had never had wontons of this type before, but now that I have I will never settle for anything else. Thank you for the Wonderful recipe!!

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MANKLEG

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Reviewed: Mar. 8, 2006

The first time I made it was perfect but I just replaced some ingredients... but for it to be tasty and crispy, make sure u use THIN WONTON WRAPPERS. It worked perfectly when I did mine. Also, for some people complained about wonton openning while frying... DON'T PUT TOO MUCH FILLING AND USE VERY, VERY LITTLE EGG WASH to seal. Also, cook it in a medium high temperature. Medium and High just makes the wonton too dark or too oily. Also, use real crab (crab in a can works fine) for SPECIAL PEOPLE, and for parties use imitation crab meat. Just have a good sauce like the sweet chilli you buy from the asian market.

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SCKYUTGIRL

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Reviewed: Feb. 27, 2006

Nothing like crab rangoon

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MISTY

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Reviewed: Feb. 22, 2006

Though i took out the soy sauce and seseme seed oil..this was excellent.

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Blythe

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 17, 2006

My husband made these. He did tweak the recipe a little (he always does) and they were great, though they lost some filling during cooking. The 4 star rating is probably due to his tweaking! Good recipe.

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Jan. 13, 2006

this is absolutely the most disgustsing and disappointing recipe i have tried on this website. if you are going to make these, use only a fraction of worcestershire, soy, and sesame oil that the recipe calls for.

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mral777

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Reviewed: Nov. 23, 2005

These wontons are just Great and I love the name because it's true these have crab in them and they are excellent and they are just like the ones you get in a Chinese place as a appitizer these are GREAT!!!!!!!!!!!!!!!!!!! thanks, Shawn Salzman

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Nov. 8, 2005

These just didn't live up to my expectations. Maybe I did something wrong. Others who tried them say they need a dipping sauce. I might try again.

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Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

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Reviewed: Aug. 26, 2005

I threw all my ingredients in the food processor to acheive a more even distribution of ingredients on this recipe. If I change anything next time, it'll be to add four times as much cream cheese (or rather, cut everything by 3/4 except the cream cheese) in order to acheieve a crab rangoon more like those in the restaurants I go to. Otherwise, it was quick, easy, and awesome!!! Thank you for posting this recipe.

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DAYOFSUN

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Reviewed: Aug. 16, 2005

I changed it a bit, i used the Philadelphia chive & onion flavored cheese spread and added 1 tsp.of worcestershire sauce and the crab and they turned out great!Will make again a.s.a.p. Thanks

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TACKY32

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Reviewed: Aug. 12, 2005

I loved this recipe. I just changed a few things up. My husband and I don't like onions, so we left them out, and we used real crab meat. We also added a little more soy sauce. It was great, and pretty easy. (Once you get the method of wrapping the wontons down.)

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Andrea

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Reviewed: Jul. 2, 2005

This one was a hit!! Very simular to the ones at the rain forest cafe. I'd make this one again and again! Yum!

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TRESCHICK

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Reviewed: Jun. 7, 2005

It was soooo good! my husband & I loved it!!! thank you for posting the recipe!!!!!

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graceshimlee

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Reviewed: Apr. 19, 2005

I love Crab Rangoon when we go out for Chinese so decided to give this a try. Reading the reviews, I was careful with the Worcestershire and soy sauces, only adding a tsp of soy and 2 tsp of Worcestershire. Since my husband isn't fond of the strong flavor of sesame oil, I only used 1 tsp of that. A full "bunch" of green onions is far too much, two or three onions is plenty. My filling wasn't too wet and I had no explosions. The only reason I didn't give this 5 stars is because it is so much work to make.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 12, 2005

Based on some of the reviews that the filling was sloppy, I decreased the soy sauce, sesame oil and worcestershire sauce in half. The filling was VERY easy to work with and the wontons stayed together. I didn't have any explode in the deep fryer. My family LOVED these. I'll for sure make them again.

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DEBSKI13

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Reviewed: Jan. 19, 2005

Very Good! I did not have any trouble with the wontons staying together. Make sure to brush the egg white on all four sides this will keep them together. I will use less seaseme oil next time.

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SUSIE0516

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Reviewed: Dec. 7, 2004

What a waste of very good ingredients!! Very bad results. I followed the recipe exactly, but the filling was to runny,and the flavor of the soy sauce overpowered the flavor of the cheese and crab. I closed the wonton very well but because the filling was to runny the wontons broke in the oil. The kitchen was a total mess!! oil and filling all over. Will NEVER make again!. Next time I will try the Local Kine wonton.

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SMELGARM

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Reviewed: Sep. 24, 2004

i followed the recipe and i don't know if i did something wrong but eeeeeeeeeewwwwwwwww! won't try that one again!

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LUVSCOOKIES

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Crabby Cream Cheese Wontons

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