Reviewed: Jun. 7, 2006

these are good, but i felt they lacked a little zing. i would add more soy sauce, maybe. i did eat them up though! i'll make these again.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 4, 2006

These are very good-my husband eats so many of these, dinners gets skipped!

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JENNYMD1

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2006

These were so good! I made mine vegetarian by leaving out the crab and adding more water chestnuts and green onion. Unfortunately, I made a few "cooker errors"... I had tried baking half and frying half to see which way I liked them. Fried is definitely best! I didn't have enough oil so I tried to flip them over to get the top cooked and they came apart. The esthetic qualities didn't affect the flavor, they were still very yummy! I will surely make these again, the right way.

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chel79

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Apr. 2, 2006

Wonderful and not nearly as much trouble as I expected.

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Mar. 29, 2006

Fun to make and wonderful to eat. Our first attempt looks more like egg rolls, but this recipe is amazing. We didn't change a thing!

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Mar. 24, 2006

Delicious!! I used spring roll wrappers so that the wontons were a bit bigger- may want to double the ingredients to make additional as these are a big hit with all of the parties I have taken them to!

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AMIE_88

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Reviewed: Jan. 26, 2006

Thanks Gina! I followed the recipe exactly except I cut in half since I was using as an appetizer for a party of eight. Wish I would have made the whole recipe. These were gone in a flash and everyone said "these are a keeper". I always make my family members their favorite meal on their birthdays. My son always wants Chinese food. These were the highlight of the whole meal. I will make these often.

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LAUREL315

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Reviewed: Jul. 4, 2005

I reduced the soy sauce to just a couple of drops and omitted the water chestnuts. Since I didn't serve it with a sauce, I wished I had sprinkled a little salt on the wonton after frying. I would definitely make again.

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Apr. 14, 2005

Great recipe and very easy! I followed the recipe exactly, except for leaving out the water chestnuts since I don't really like them (they would have added to the texture though). I chopped up the crabmeat, making it easier to mix together. I also took someone else's advice and cooked one side at a time in a large pan so as not to waste oil. It fried up really quickly too, about a minute for each side. One tip is to be sure to squeeze the air out when sealing the wrapper so that they don't puff up when frying. Serve right away and with some sweet and sour chili sauce.

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egirl

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Reviewed: Feb. 28, 2005

I was not crazy about this recipe. To me there was just to much crab and the soy sauce was over powering. My husband liked it though. He usesd as a spread on toast. So it was not a total loss.

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MMMCMANUS

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Reviewed: Feb. 27, 2005

EXCELLENT! Better than restaurant Won Tons. I didn't use water chestnuts, and I used canned white crab instead of imitation. I used the food processor on the onion and crab, because I like the filling to be smooth. My husband and I both loved them! I only made about a third of the original recipe.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Nov. 28, 2004

Terrific recipe! Rather than crabmeat, I used chopped, pre-cooked shrimp with minced celery. And I used way less than the oil called for. I pan fried them one side at a time. They came out great and I didn't waste any oil!

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CAROWIN

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Reviewed: Sep. 7, 2004

This is a great appitizer loved by many people! This is my boyfriends FAVORITE! He's always asking me when I'm going to make it for him again. =0) Instead of using imitation crab, I use canned crab meat. It can get pricey though. I also wrap mine differently. I like being able to taste a lot of the crab & cream cheese when I bit into it... so what I do is take a wonton wrapper, put a spoonful of the mixture in the center, dab beated eggs on the edges, put another wonton wrapper on top & press all the edges together to seal. I make sure there isn't any air bubbles in there either because it'll explode while frying if there is. I fry them in a skillet & when I fry them, I make sure to keep flipping it that way they don't explode. Anyways, hope that was helpful & not confusing! =0P

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TheMissJules

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Reviewed: Aug. 18, 2004

I halved the recipe since I cook for two, and I still had way too much. Next time I will quarter it and up the cream cheese. We like our wontons really cheesey! Great Recipe!

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ERICAANN2

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: May 23, 2003

These were very YUMMY! Made them for an Asia themed Bunco party. One of the other girls brought Cream Cheese Wontons from a local Chinese resturant and most people prefered mine!! I sort of halved the recipe on my own and used about a 1/4 of the waterchestnuts (not a big fan) but the crunch they gave really added something. I cheated when it came to shaping them because I have a wonton press. Don't own a deep frier or a thermometer to test the oil, but I fried them in 1/2 in of peanut oil in a high sided skillet over medium heat and it worked out fine. Very easy!! I also baked some in a mini muffin pan with the edges of the wonton wrappers sticking up in the air- they were OK (2 people actually prefered them this way)- I think I prefer my grease! I will definatly make these again! I may experiment with the recipe and try making a batch that has some kick to it. Thanks!!

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KDA949

Cooking Level: Expert

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Reviewed: Nov. 22, 2002

These were sooo delicious. After frying, be sure to lay the wontons on paper towels, so that the excess oil is absorbed. I will be making this again = )

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MYLITTLEBELLA

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Reviewed: Mar. 12, 2002

I little effort sure was worth it!! The flavor was great! I was wondering if its possible to STEAM these as well without affecting the flavor. I will have to try it and let you know--if anyone else has attempted to steam these (to avoid the grease factor) let me know. Dipped in S/S sause was the way to go! Thanks

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Bobbie

Cooking Level: Expert

Home Town: Ambler, Pennsylvania, USA

Living In: Medford, New Jersey, USA

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Reviewed: Mar. 10, 2002

this is some what time consuming(the cooking part}but it is well worth it. the taste is wonderful.

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penny

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Reviewed: Jan. 22, 2002

This is very tasty, but I think adding more green onions and waterchestnuts would make it even better. Very creamy, lots of crab flavor...

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NIKKI_TYLIE

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Reviewed: Oct. 9, 2001

My husband is Hawaiian, and when we had an office Luau, everyone looked to me to bring an authentic recipe. My in-laws are in Utah, and weren't able to get me any ideas quickly. So I searched the site, saw this recipe, and thought it held all of the delicious qualities of Hawaii! WHAT A HIT! Everyone asked me for the recipe, and have made alterations to fit their own tastes! I still like the original way, and have made them for a house warming party, for a thank you gift, and for our own family's munchies... this one is a keeper!

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CAHZBAH

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