Reviewed: Oct. 24, 2009

The green onion really made these taste great. I paired them with the japanese pot sticker dip recipe on this website and they worked very well together.

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greenchick

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Reviewed: Jun. 9, 2009

EXCELLENT!!!!!! I will be making these over and over again.

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SUEMAMA

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Reviewed: May 4, 2009

This recipe is so perfect. I have made this numerous times at parties and potlucks and this is always the first plate emptied.

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pmsloan

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Reviewed: Apr. 5, 2009

These were great!! Everyone @ work wanted the recipe.

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Chris

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Reviewed: Nov. 25, 2008

This recipe is tasty and easy to make. I used minced sweet Maui onions instead of green onions and used fat free cream cheese. They are delicious!

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Lorraine

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

These are wonderful, one of my favorite appetizers to bring to a party. But please, please, please don't be cheap and use imitation crabmeat. Shell out for real crabmeat. It makes such a difference.

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kerrbear

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Reviewed: Oct. 26, 2008

These were really decent! I didn't have the water chestnuts so I omitted them. I also added paprika, parsley and a hint of cayenne. Everyone loved them, the entire lot was gone. Next time I will try real crab, as opposed to imitation crab for more of a seafood taste.

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 6, 2008

I made some of these with pineapple cream cheese, and both versions were super tasty! The pineapple adds a nice sweetness to it.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 14, 2008

Halved the recipe for a small appetizer and still wound up cutting down on the soy sauce. Had problems with leakers until I doubled up on the wonton skins, then they were quite good.

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Katie

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Reviewed: Mar. 11, 2008

Brought to a company potluck and a hundred of these (in a department of 30 people) were gone in two hours =) Before 9:30 am! I omitted soy sauce as I simply didn't have any. Was asked for the recipe by four other women there, bf also gobbled them up the night before, much easier than I thought (the frying seemed a little intimidating since I had never done it before) but Very simple, very delicious! (not to mention economical, I spent about $12 to make a hundred of these as opposed to $5 for 6 crab puffs at the chinese takeout restaurant!) Thanks!

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VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 21, 2007

Made these for superbowl people were fighting for them

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POOOKIEPIE

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

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Reviewed: Dec. 17, 2007

These are pretty good, but I did not care for the water chestnuts in the mix. Next time will omit. I think also will make with real crab the next time. Easy to shape when you use mini muffin tins as a guide. Will make again with my mods to personal preference. Thanks for sharing!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Dec. 8, 2007

Very good and easy. But I'm still searching for the recipe that tastes like the restaurants--with a sweetness to it.

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MinnesotaJul

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Reviewed: Nov. 30, 2007

These were ok. I wonder if lump crab would have pleased me more, but will not use the imitation for this again. I tried this again later using finely chopped shrimp instead and it was received with much enthusiasm by my guests. I served them on a platter with a recipe of 'Sweet and Sour Sauce I' in the middle. Fun, easy, different.

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Lianne

Cooking Level: Beginning

Home Town: Rio Grande, New Jersey, USA

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Reviewed: Nov. 25, 2007

These were really great. Thanks for sharing.

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JAMONEBLAKE

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Reviewed: Nov. 12, 2007

My family loved these - even left over... although they did lose a little crunch, so I'll try the freezing next time. I will also leave out the water chestnuts. But really good!

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Tricia B.

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Reviewed: Nov. 7, 2007

I made these last week and they were good, I would have prefered a little more of the crab taste but it was still good. I freezed them before I fried them and made Hot and Sweet Dipping Sauce, it was a great match. Next time I make them I will probably add more crab.

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Mom_of_2

Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 29, 2007

very good, I baked mine. Also the filling is so good, I think it would be great as a dip as well.

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hothilary36

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 25, 2007

absolutley yummy. we can eat dozens! they are really great fried in the oil(my favorite way)but also bake up quite well in mini-muffin pans. Just press the wonton wrapper into the wells in the pan and spoon in the filling and bake for 10 mins or so. great appetizer when done that way. i actually made them for thanksgiving last year, and they were a hit.

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