Reviewed: Jan. 16, 2012

these were good! i did both the mini muffin style and also baked folded over like a mini turnover. I liked the folded over better (will fry next time as well). I might use the imitation shredded crab next time instead of canned. The crab flavor was really mild using the canned. I will make again giving it my own twists!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kennedy Family

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wylie, Texas, USA

Reviewed: Dec. 13, 2011

a little crunchier than I would have liked, but a good flavor, and not too difficult to make.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GeminiC614

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Nov. 13, 2011

As written we felt these were a little bland, but I think its a great base to start with. Easy and fast, they looked very cute too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Jul. 3, 2011

LOVE this recipe and it's a new family-gathering favorite! So easy and tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cammiehines

Reviewed: Jun. 17, 2011

I make these often for parties as a nice appetizer. They are always first to go! I recommend this version for a healthier alternative to fried crab rangoon. I pretty much stick with the recipe- I always use reduced-fat olive oil based mayo, fancy lump crab, and I either make, or drizzle store bought sweet and sour sauce after cooling a bit from the oven. These are delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KDai

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: May 23, 2011

I just made these..I cook the wontons at first without the filling for about 4 min or til edges start to brown..I used regular crm.cheese, imitation crab meat, cut small, a little mayo(only a little cause mayo kinda overpowers it if you use too much!!), Some shred. cheese, and a few I added a bit of cream cheese w/ chives(which I preferered over the regular..) I liked it and my 12 year old son ate 4!!Mine was crunchy so i don't know why peeps say it's soggy..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AthenaRose

Reviewed: Feb. 27, 2011

Read existing reviews noting complaints and suggestions. I used mini-muffin tins, sprayed a non-stick spray on each and was able to close the wonton to create wonton most like the "fried" ones without the guilt!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debra

Reviewed: Feb. 6, 2011

Easy to make and pretty to look at, but that's the best this has going for it. Being easy to make is not enough to call something great. What did this really need? The fat, flavor and crispiness of deep frying! Edible but not a suitable "rangoon" surrogate.

Was this review helpful? [ YES ]
8 users found this review helpful