Reviewed: Oct. 25, 2009

This recipe turned out good. Sprayed tops with cooking spray to help them brown. Yummy and will make again.

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moonp1e

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Reviewed: Oct. 16, 2009

i thought these were wonderful! I have made them twice so far and my roommate cant get enough!

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ericae

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Reviewed: Sep. 13, 2009

need to add scallion & to 'crisp' the wontons, sparay lightly with cooking spray right before putting them in the oven; this should help.

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VAR122

Cooking Level: Expert

Home Town: Crivitz, Wisconsin, USA

Living In: Chippewa Falls, Wisconsin, USA

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Reviewed: Jul. 13, 2009

These were ok, too much garlic in my opinion. And it would be so much better if they were deep fried but trying to keep very low fat so it was ok. I may make these again trying just a pinch of the garlic.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 18, 2009

These were good. I haven't had any sort of crab rangoon before. I can see they would be better deep fried since baking them couldn't cook them as evenly. I didn't like how the pinched tops got all crispy and hard, and the bottom/sides were still soft. The filling was delicious! I'd probably serve that with crackers or pita chips!

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melissassm

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Reviewed: Jun. 10, 2009

These taste very close to the ones available at a local buffet. I thought the onion was a bit overwhelming -- next time I'll cut back to maybe 1 or 2-teaspoons, finely minced. I made two batches -- one with crab, and one without. Either way they tasted good. You MUST squeeze out all the air and seal well, or the filling will leak out. I think if you stuck a pin in the middle of each one before baking, the filling wouldn't leak out. I sprayed with butter flavored cooking spray before baking. They would be awesome if deep fried.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Apr. 26, 2009

These taste great - the filling really does taste like what you could get in a restaurant. While I like the healthier baked option, the texture is very different - didn't even crisp when I sprayed them with cooking spray. Maybe if they were broiled for a few minutes... I added more green onion than called for and included some of the green tops to add more colour. Really tasty overall.

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Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 22, 2009

I halved the recipe since there were only three of us. Also, I lined a mini cupcake pan with the wonton wrappers then filled them so they were like little cups. The filling was outstanding. I'm suprised I had enough because mu hubby kept stealing bites. Will make these again. I am only rating a 4 since I didn't make exactly as directed.

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MrsM...!

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Apr. 20, 2009

The filling is AWESOME (used 1/2 onion in chopper doodle and 1 TBS sugar) Would use as cracker spread or over noodles, but the wontons crunchy and yucky, didn't like the rangoons, just the filling! And I had a lot of filling left after making 48 rangoons.

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chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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Reviewed: Apr. 19, 2009

Great recipe! I did add some curry and lemon juice for just a tad more flavor to our liking. Thanks for sharing! Will definitely make again!

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Ang

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 26, 2009

I made these as written.I've never made any kind of these before. Next time I would put a little less sugar [it does state'to taste'] With the not frying thou, I don't no, there a little chewy. I had to put the broiler on to get them to brown a little bit. Good flavor, had enough filling for wonton wrapers.

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