PHILLY Baked Crab Rangoon Recipe Reviews - Allrecipes.com (Pg. 4)
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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Photo by 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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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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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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Photo by 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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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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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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