Reviewed: Nov. 12, 2009

I tried it because it is baked instead of fried. Big mistake. THE Won-ton wraps were as hard and tasteless as cardboard. I even cut down the baking time by three minutes. The filling was very good, using mayo instead of miracle whip. I made a second batch, using the tiny frozen salad shrimp, and fine choped chives. GREAT filling, and less expensive, too.

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cookencarole

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Reviewed: Jun. 12, 2009

I have made these countless times. I have found that if you double the filling and spray the wontons with cooking spray BEFORE you fill and bake them, they are SOOOO GOOD! I also bake them at 375 degrees for a little less time. I have used yogurt in place of the mayo.

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wholewheatbaker

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Reviewed: May 27, 2009

These were very easy and delicious. My only complaint was that the bottoms got very greasy, but that's probably because I used regular cream cheese & mayo, both very fatty ingredients!

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 26, 2009

I only gave this 3 stars for the following reasons: I did not care for the miracle whip (I should have heeded the warnings - bad me!- and used sour cream or mayonnaise instead) and added sugar. Also, I just folded mine into little rangoons-not in cupcake pans, added sugar (I like mine a little sweet), and I put them on broil for a few minutes. These definitely have the potential to be good. I did not have a problem with the texture of the wontons as some. With the changes of the mayo instead of miracle whip and added sugar. I would make these again, however, of course, they're no fried goodenss of the chinese buffet, lol.

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themrs720

Cooking Level: Beginning

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Reviewed: Apr. 13, 2009

Very easy, used mayo, worked great

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Karen

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Reviewed: Mar. 19, 2009

I served this at a party and the platter was quickly emptied. I made as directed except I followed another reviewer's advice and baked the empty wontons wrapper in the mini muffin pans for about 8 minutes. Bake again after you fill them. I only used a spoonful for each shell and there was enough filling for 24 shells. Don't forget to make a sweet N sour dip to go with it.

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wat2eat

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Reviewed: Jan. 31, 2009

These were a huge hit at our New Year's Eve party. And they were sooo easy to make. I was able to make several more than the recipe indicated, which was great!

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algoan

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Reviewed: Jan. 29, 2009

The filling on this is just like Mom's crab dip.

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Poppy127

Cooking Level: Intermediate

Living In: Bay City, Michigan, USA

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Reviewed: Jan. 8, 2009

These are pretty good, but I would leave out the miracle whip & add a splash of soy sauce. Top with a dollop of sweet & sour sauce & you won't even miss the fried version!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: Jan. 1, 2009

These were pretty good and easy. I do think they would be better fried, but they were still very tasty. They were a bit soggy on the bottom but that is to be expected.

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Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jan. 1, 2009

These were pretty good for what they are - baked crab rangoons! They'll never match up to the deep fried ones, but still made a nice casual appetizer. I made a few as stated, but also wanted to experiment making the normal triangle shaped ones, as well as "purse" shaped where the corners of the wonton wrapper are pinched together around the filling. The filling leaked out of both of those a bit, but they still tasted good. Next time I'll just follow recipe as stated, as those turned out the best. And no problem for me as far as wontons getting too hard - they were crispy, but not hard.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Dec. 27, 2008

I have made this many times and always get request for the recipe. I make mine into pockets by folding over into envelopes. These reheat well. I have never had them get hard. You can drop them into frying oil to reheat but this adds to calorie count!

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Dec. 21, 2008

I found this recipe a while back and people always ask me to bring it. I've never had trouble with my wontons being too hard when I baked them like another memeber had posted. I have also made these ahead of time and reheated them in the oven and they taste just as good as if they were fresh. One thing I do do differently is I use 1 can of crab meat when I double this and I also use Mayo not miracle whip.. Very Very good recipe for get togethers oh and I make sweet and sour sauce 1 to go with them

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Tisha

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Reviewed: Dec. 10, 2008

While the flavor of this was great, the texture wasn't. Maybe since I made these ahead of time so I wouldn't be preparing while my guests where there is why. The wontons got soggy, not crispy. Probably won't make this again.

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Janet Dufour

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 26, 2008

I found this recipe a few years ago, and it's always a party favorite. Very simple and easy to make, and always a crowd pleaser

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Leslie

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 25, 2008

I don't think wonton wrappers were meant to be baked. Mine turned out all hard and inedible. The filling was pretty tasty but I think next time I will fry these.

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hallucinex

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 22, 2008

These were good, but I will use less Miricle Whip next time. That flavor was a little too much for me. This also has much more crab than a typical Chinese restaurant crab rangoon. So if you want more of that style, I would half the crab.

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KATULLY

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Reviewed: Nov. 3, 2008

Very Good & Easy. You can make the filling ahead of time. I have made this recipe several times and it is always a big hit.

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LindaE

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PHILLY Baked Crab Rangoon

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