Reviewed: Feb. 2, 2012

Spray wontons with olive oil spray and then bake in the oven.

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Reviewer:

Rachel Henderson

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 20, 2011

A good appetizer. On my second time making this recipe I used only one block of cream cheese. The first time I made it the two blocks of cream cheese was overpowering and heavy.

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Reviewer:

mRei

Cooking Level: Expert

Home Town: Keaau, Hawaii, USA

Reviewed: Mar. 7, 2011

Everyone loved them! Great with chili sauce!

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Reviewer:

KristaBilbrey

Cooking Level: Expert

Living In: Santee, California, USA

Reviewed: Aug. 5, 2010

Everyone LOVED them!!! They thought they were the best wontons they had ever tasted!!! I will definitely use this recipe again!

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Reviewer:

jlebrescu

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Murrieta, California, USA

Reviewed: Apr. 23, 2010

That was ONO (good) I will make this many more times. need more recpies like this for PUPU parties.

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Reviewer:

Marilyn

Reviewed: Mar. 18, 2010

I really liked these. I left out the water chestnuts simply because I cannot stand them. I did everything else as stated. I will say my teenager was a bit overwhelmed with the flavor of cream cheese though.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Jan. 10, 2010

These were very delicious. Next time, I'll cut back on the cream cheese a little bit as I would prefer to taste more crab in the bite. Use egg wash (1 egg + 1 tbsp water) to seal the wonton; it really makes a huge difference time-wise.

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Reviewer:

michpoo

Reviewed: Dec. 30, 2009

Good, but a little too crabby for us. Wound up doubling the cream cheese, and we liked them a lot better then.

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Reviewer:

Ben E.

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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