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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55 users found this review helpful

Reviewer:

JKALEA

Reviewed: Jun. 7, 2002

WOW!! Excellent taste...the sesame oil and scallions are a must in this recipe...the flavors were perfect together.....made them for a family gathering.....they were gone!! Will make these again and again....I used canned lump crab meat which i like better.

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38 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Nov. 19, 2002

This recipe is very good and easy. I used egg-roll wrappers instead of wontons.I also served it as a dip with crackers.

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25 users found this review helpful

Reviewer:

BURCHELLLORI

Reviewed: Aug. 20, 2006

We used the little salad shrimp instead of crab and minced it in the processor before blending all the ingredients together. They turned out great!! Next time we make them (oh yes, there will be many more next times for this recipe!) we are going to scale back the recipe first of all, because I ran out of wrappers with half the filling left, and use less sesame oil and worchestire sauce and add pepper and see how they turn out. I also wonder how these would taste with a little wasabi worked in.... mmm lots of possibilities with this gem of a recipe! I agree with the other reviewers in that you can't put too much filling or they will leak, but I found that when they start to leak they are ready to come out of the oil anyway. Thanks so much! :)

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18 users found this review helpful

Reviewer:

BADPRNCESS

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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18 users found this review helpful

Reviewer:

mral777

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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13 users found this review helpful

Reviewer:

DAYOFSUN

Reviewed: Jan. 7, 2007

I make my own crab rangoons all the time...we like a litle more stuffing in ours than the restaurants around here add. I read the reviews and decided to change up the recipe just a little. I omitted the w. sauce and reduced the sesame oil just a little. We really liked the results. Thanks for something different.

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11 users found this review helpful

Reviewer:

Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

Reviewed: Feb. 22, 2003

These are soooo addicitve. They take a little time but are well worth it. The flavors come together so well. I doubled the recipe for these last time I made them and froze about half. They freeze very well after frying. When I'm craving for them I just pop them out of the freezer and into the oven or toaster oven.

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11 users found this review helpful

Reviewer:

STEPHABOO

Cooking Level: Expert

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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7 users found this review helpful